Monday, January 30, 2017

Pie It Forward: Cajun-Style

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Time for another pie! This one is a delicious savory-style pie from the fabulous Gesine Bullock-Prado's cookbook "Pie It Forward". If I had the time I swear I would do a "Julie & Julia"- style thing and cook through the book cover to cover. Every recipe I've tried is fantastic so if you love pies and haven't checked the cookbook out yet, definitely see if you can grab a copy!

Cajun spices are fantastic and a definite favorite in this house. My husband requests jambalaya every year on his birthday and we've been known to celebrate with it on New Years Eve too. I want to give gumbo a try sometime soon, but this recipe for Low Country Boil Pie caught my eye.

Full of those delicious Cajun flavors we know and love, it blends peppers, corn, andouille, shrimp, potato and cheese into a one-crust savory pie that quickly became a must-have at our dinner table.

Serve it up with a big green salad (plus a cold beer) and you'll be ready to dig in!

The below recipe is barely adapted from "Pie It Forward" by Gesine Bullock-Prado

Low-Country Boil Pie

Ingredients For Crust

1 cup cold AP flour
1/2 tsp. kosher salt
1/2 tbsp. granulated sugar
1/2 cup unsalted butter (diced and chilled in the freezer for 10 min)
1/4 cup ice-cold water 
1/2 tsp. lemon juice

Ingredients For Pie

3 cups low-sodium chicken broth
1 tsp. Cajun spice blend (I like Penzey's)
1/4 tsp. cayenne pepper
2 tbsp. unsalted butter
1 cup regular (non-quick cooking) grits
1 Idaho potato
8 oz shredded sharp cheddar cheese
1/2 cup heavy cream
1 diced red pepper
1jalapeno (seeded and diced)
1 cup corn kernels (if using frozen, make sure to thaw first)
1 link andouille sausage cut into small pieces
4 eggs
1/2 lb. fresh medium-sized shrimp (peeled with tails removed)

Instructions For The Crust

Pulse the flour, salt, sugar and butter together in the bowl of a food processor until the mixture resembles cornmeal. 

Stir together the ice water and lemon juice in a small bowl then add slowly to the flour mixture until the dough just comes together.

Turn out the dough onto a lightly floured surface and gently press into the shape of a loose disk. Wrap the dough in plastic wrap and let it rest in the refrigerator for 20-30 minutes.

Preheat the oven to 350 and roll out your pie dough on a lightly floured surface before transferring it to line a 9" deep-dish pie plate. Dock the dough and freeze it for 20 minutes.

Line the crust with parchment paper, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the weights and parchment then bake the crust for 5-10 more minutes until that raw-dough sheen goes away. Set aside.

Instructions For The Pie

Bring the chicken broth, Cajun spice, cayenne pepper and butter to a boil in a large saucepan. Stir in the grits and whisk well until combined. Reduce the heat to low and simmer until the mixture thickens (about 8-10 minutes).

Peel the potato, place it in a small saucepan filled with water and boil until it is fork-tender. Cool the potato and cut it into 1/2 inch cubes.

Stir the cheddar, cream, pepper, jalapeno, corn, andouille and potato into the grits until combined. Whisk the eggs in a small bowl just to break them up before stirring them into the grits mixture. Add salt and pepper to taste then stir in the shrimp.

Pour the mixture into the crust and bake at 350 for 35-40 minutes, until the custard is set. Let cool 5-10 minutes before slicing and serving.

I also recommend you place this pie on a rimmed cookie sheet before baking, as it has a tendency to spill over while baking.

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