Biscuit Topped Seafood Gumbo Pie
Yield: 6 Servings
GUMBO
3 tb Plus 1 teaspoon vegetable oil
3 tb All-purpose flour
3 tb Butter
3/4 lb Smoked sausage; sliced
3/4 lb Cooked boneless ham steak; cut into 2 by 1/4 inch strips
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 Green bell pepper; chopped
1/2 Red bell pepper; chopped
1 sm Celery rib; minced
3 tb Rice
2 c Chicken stock
2 ts Fresh lemon juice
1/2 ts Cayenne pepper
3/4 lb Shrimp; shelled
1/2 lb Okra; sliced
Salt and freshly ground black pepper
BISCUIT TOPPING
2 c All-purpose flour
1 Tablespoon baking powder
2 ts Sugar
1/2 ts Baking soda
1/2 ts Salt
6 1/2 tb Cold butter
3/4 c 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 biscuits on top and brush with
the melted butter. Bake until the biscuits are puffed and golden brown, about
20 minutes.
Jenn in Middle Missouri
ARE YOU READY FOR THE HOLIDAYS
http://groups.yahoo.com/group/recipes_galore2006-holiday
http://groups.yahoo.com/group/recipes_galore2006-casseroles
Check them out
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