Post by chief_cook2 on May 18, 2003 17:08:34 GMT -6
Gumbo:
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
Biscuit topping:
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
the oil
with the flour and cook over moderatly low heat, stirring
occasionally,
until the roux is dark mahogany in color, about 1 hour. Do not let
burn.
Immediately remove from heat.
In a medium flameproof casserole, melt 2 tablespoons of the butter
with the
remaining 1 teaspoon oil. Add the sliced sausage and cook over
moderate
heat until well browned, about 5 minutes. Transfer to a plate with a
slotted
spoon. Add the ham strips to the casserole and cook until lightly
browned,
about 7 minutes; add to the plate with the sausage slices.
Add the remaining 1 tablespoon butter and the onion to the casserole.
Cook
over moderate heat, stirring constantly, until softened and
translucent,
about 2 minutes. Reduce the heat to moderately low and add the
garlic,
green and red bell peppers, celery and rice. Cook, stirring, for 5
minutes
longer.
Reheat the brown roux if necessary. Scrape it into the casserole with
the vegetables and rice. Stir in the chicken stock and lemon juice.
Bring
to a boil over high heat. Add the sausages and ham, reduce the heat
to
moderately low and cook, covered, for 25 minutes.
Stir in the cayenne, shrimp and okra and season with salt and black
pepper
to taste. Cook, stirring once or twice, for 2 minutes. Remove from
the
heat.
Make the topping: Preheat the oven to 450F. In a medium bowl, combine
the
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the
butter
until the mixture resembles coarse crumbs. Stir in the buttermilk
until
a soft dough forms.
On a lightly floured surface, roll out the dough 1/2 inch thick.
Using
a 2 1/2 inch round cutter, stamp out 12 biscuits.
Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a
shallow
9 inch round baking dish. Arrange the bicuits on top and brush with
the
melted butter. Bake until the biscuits are puffed and golden brown,
about
20 minutes.