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:

• 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.

Note:

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