SMOKED CRAWFISH PIES

Smoked Crawfish Pies

INGREDIENTS:

  • 24-36oz crawfish tails

  • 10-12 mini pie shells

  • 1 cup green onions, chopped

  • 1/4 cup garlic, chopped

  • 1/2 cup chicken or shrimp stock

  • 1/4 cup bell peppers, diced

  • 1/4 cup parsley, chopped

  • 1/2 cup milk

  • 1 stick butter

  • 2 tbsp corn starch

  • 1 pinch of crab boil

  • Durty Gurl Bloody Mary Rub

INSTRUCTIONS:

  1. Using a knife, make 2-3 small slits in the bottom of the pie shell crusts.

  2. Place in recteq® and bake for 350°F until crust is lightly browned.

  3. Let cool.

  4. Melt butter in a large, cast-iron skillet.

  5. Add green onions, bell peppers, garlic, and Bloody Mary rub to taste, stirring until the veggies are tender and onions are translucent (about 5 minutes).

  6. Add crawfish tails and crab boil and cook at 300°F for 3 minutes, stirring occasionally.

  7. In a bowl, add milk and whisk in corn starch until smooth.

  8. Add milk mixture to skillet, stirring constantly until the mixture thickens (about 5 minutes).

  9. Add parsley.

  10. Remove skillet from grill and allow to rest for 20-30 minutes to finish thickening.

  11. Set recteq® to 400°F.

  12. Add filling to pie crusts, filling over the base of the rim of the pie shell.

  13. Bake until crust is golden brown (15-20 minutes).

  14. Let rest for 10 minutes before serving.

 

Note: If mixture is too thick, add milk; conversely, if the mixture is too thin, add more corn starch.

Durty Gurl Bloody Mary Rub
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL