Smoked Crawfish Pies


  • 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


  • Using a knife, make 2-3 small slits in the bottom of the pie shell crusts.
  • Place in recteq and bake for 350°F until crust is lightly browned.
  • Let cool.
  • >Melt butter in a large, cast-iron skillet.
  • 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).
  • Add crawfish tails and crab boil and cook at 300°F for 3 minutes, stirring occasionally.
  • In a bowl, add milk and whisk in corn starch until smooth.
  • Add milk mixture to skillet, stirring constantly until the mixture thickens (about 5 minutes).
  • Add parsley.
  • Remove skillet from grill and allow to rest for 20-30 minutes to finish thickening.
  • Set recteq to 400°F.
  • Add filling to pie crusts, filling over the base of the rim of the pie shell.
  • Bake until crust is golden brown (15-20 minutes).
  • Let rest for 10 minutes before serving.


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