Seafood

Low Country Boil Pie

Chef John

Prep Time: 20 min

Cook Time: 1 hrs

Difficulty: Intermediate

This Low Country Boil Pie brings all the bold flavors of a traditional Southern seafood boil—shrimp, sausage, potatoes, and corn—baked into a golden, flaky pie crust on the recteq.

Instructions

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F. Place a cast iron skillet on recteq and allow to heat up with recteq.
Step 2: In the cast iron skillet add butter, onions, bell pepper, celery and corn. Cook until onions become translucent.
Step 3: To the veggies add sausage and potatoes. Mix and cook with other Once potatoes are thawed add roux and mix well with veggies and sausage.
Step 4: Add garlic paste, chicken stock, cream, and shrimp to cast iron skillet and mix well with other ingredients. Bring to a simmer and allow liquid to get thick.
Step 5: While stuffing is cooking, spray pie pan with non-stick spray and place pie dough in pan. Place pie pan in recteq for 8-10 minutes.
Step 6: Remove pie pan and add filling to pie crust. Top with other crust and flute the edges to seal.
Step 7: Whisk the eggs and water together. Brush egg wash over pie. Place pie in recteq. Let bake for 30-40 minutes, remove from recteq.
Step 8: Allow to rest for 15-20 minutes before serving.

Ingredients

Serving Sizes

4 tablespoon(s) Butter
¹/₂ cup(s) Onion, diced medium
¹/₂ cup(s) Bell Pepper, diced medium
2 Celery Stalks
1 Ear Corn(s)
¹/₂ cup(s) Frozen Potatoes, diced medium
8 tablespoon(s) Roux
2 tablespoon(s) Garlic Paste
¹/₃ cup(s) Chicken Stock
¹/₃ cup(s) Heavy Cream
2 tablespoon(s) Chef Greg's 4 Letter Rub
1 tablespoon(s) Ron's Screamin' Pig Rub
1 tablespoon(s) Cajun Seasoning
2 pound(s) Shrimp, peeled & deveined
2 Pie Crusts (9")
1 Egg
1 tablespoon(s) Water

Tools Needed

recteq Chef's Knife
recteq Cutting Board
Cast Iron Skillet
Large Wooden Spoon
recteq Silicone Brush
Pie Pan

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F. Place a cast iron skillet on recteq and allow to heat up with recteq.
Step 2: In the cast iron skillet add butter, onions, bell pepper, celery and corn. Cook until onions become translucent.
Step 3: To the veggies add sausage and potatoes. Mix and cook with other Once potatoes are thawed add roux and mix well with veggies and sausage.
Step 4: Add garlic paste, chicken stock, cream, and shrimp to cast iron skillet and mix well with other ingredients. Bring to a simmer and allow liquid to get thick.
Step 5: While stuffing is cooking, spray pie pan with non-stick spray and place pie dough in pan. Place pie pan in recteq for 8-10 minutes.
Step 6: Remove pie pan and add filling to pie crust. Top with other crust and flute the edges to seal.
Step 7: Whisk the eggs and water together. Brush egg wash over pie. Place pie in recteq. Let bake for 30-40 minutes, remove from recteq.
Step 8: Allow to rest for 15-20 minutes before serving.

Chef Pairings

Serve warm, sliced into hearty portions, with a squeeze of fresh lemon and a side of creamy coleslaw or cornbread.