Biscuit Topped Seafood Gumbo Pie May 18, 2003 17:08:34 GMT -6
Post by chief_cook2 on May 18, 2003 17:08:34 GMT -6
3 tablespoons plus 1 teaspoon vegetable oil
3 tablespoons all-purpose flour
3 tablespoons butter
3/4 pound smoked sausage, sliced
3/4 pound cooked bonelss ham steak, cut into 2 by 1/4 inch strips
1 large onion, chopped
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, minced
3 tablespoons rice
2 cups chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
3/4 pound shrimp, shelled
1/2 pound okra, sliced
salt and freshly ground black pepper
2 cups all-purpose flour
1 tablspoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6 1/2 tablespoons cold butter
3/4 cup buttermilk
Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of
with the flour and cook over moderatly low heat, stirring
until the roux is dark mahogany in color, about 1 hour. Do not let
Immediately remove from heat.
In a medium flameproof casserole, melt 2 tablespoons of the butter
remaining 1 teaspoon oil. Add the sliced sausage and cook over
heat until well browned, about 5 minutes. Transfer to a plate with a
spoon. Add the ham strips to the casserole and cook until lightly
about 7 minutes; add to the plate with the sausage slices.
Add the remaining 1 tablespoon butter and the onion to the casserole.
over moderate heat, stirring constantly, until softened and
about 2 minutes. Reduce the heat to moderately low and add the
green and red bell peppers, celery and rice. Cook, stirring, for 5
Reheat the brown roux if necessary. Scrape it into the casserole with
the vegetables and rice. Stir in the chicken stock and lemon juice.
to a boil over high heat. Add the sausages and ham, reduce the heat
moderately low and cook, covered, for 25 minutes.
Stir in the cayenne, shrimp and okra and season with salt and black
to taste. Cook, stirring once or twice, for 2 minutes. Remove from
Make the topping: Preheat the oven to 450F. In a medium bowl, combine
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the
until the mixture resembles coarse crumbs. Stir in the buttermilk
a soft dough forms.
On a lightly floured surface, roll out the dough 1/2 inch thick.
a 2 1/2 inch round cutter, stamp out 12 biscuits.
Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a
9 inch round baking dish. Arrange the bicuits on top and brush with
melted butter. Bake until the biscuits are puffed and golden brown,