| Print Biscuit Topped Seafood Gumbo Pie Recipe |  |
Biscuit Topped Seafood Gumbo Pie
Ingredients:
| 3 Tablespoons Vegetable Oil 3 Tablespoons Plus 1 teaspoon vegetable oil |
| 3 Tablespoons All-Purpose Flour 3 Tablespoons All-purpose flour plus |
| 3 Tablespoons Butter 3 Tablespoons Butter softned |
| 3/4 Pound Smoked Sausage 3/4 Pound Smoked sausage sliced |
| 3/4 Pound Steak 3/4 Pound Cooked bonelss ham steak cut into 2 by 1/4 inch strips |
| 1 Onion 1 Onion chopped |
| 2 Unit Cloves Of Garlic 2 Unit Clove Of Garlic minced |
| 1/2 Unit Green Bell Pepper 1/2 Unit Green bell pepper chopped |
| 1/2 Unit Red Bell Pepper 1/2 Unit Red bell pepper chopped |
| 1 Celery 1 Celery minced |
| 3 Tablespoons Rice 3 Tablespoons Rice cooked, cold |
| 2 Cups Chicken Stock 2 Cups Chicken stock low fat, low sodium, plus 2 teaspoons |
| 2 Teaspoons Fresh Lemon Juice 2 Teaspoons Fresh lemon juice to taste |
| 1/2 Teaspoon Cayenne Pepper 1/2 Teaspoon Cayenne pepper (optional) |
| 3/4 Pound Shrimp 3/4 Pound Shrimp shelled |
| 1/2 Pound Okra 1/2 Pound Okra sliced |
| 1 Unit Pepper 1 Unit Salt and freshly ground black pepper to taste |
| 2 Cups All-Purpose Flour 2 Cups All-purpose flour plus |
| 1 Unit Baking Powder 1 Unit Tablspoon baking powder |
| 2 Teaspoons Sugar 2 Teaspoons Sugar confectioner' |
| 1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk |
| 1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste |
| 6 1/2 Tablespoons Butter 6 1/2 Tablespoons Cold butter Stick cut up |
| 3/4 Cup Buttermilk 3/4 Cup Buttermilk room temp |
Directions:
1. 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.
2. Do not let burn. Immediately remove from heat.
3. In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil.
4. Add the sliced sausage and cook over moderate heat until well browned, about 5 minutes.
5. 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.
6. Add the remaining 1 tablespoon butter and the onion to the casserole.
7. Cook over moderate heat, stirring constantly, until softened and translucent, about 2 minutes.
8. Reduce the heat to moderately low and add the garlic, green and red bell peppers, celery and rice.
9. Cook, stirring, for 5 minutes longer. Reheat the brown roux if necessary.
10. Scrape it into the casserole with the vegetables and rice.
11. Stir in the chicken stock and lemon juice. Bring to a boil over high heat.
12. Add the sausages and ham, reduce the heat to moderately low and cook, covered, for 25 minutes.
13. Stir in the cayenne, shrimp and okra and season with salt and black pepper to taste.
14. Cook, stirring once or twice, for 2 minutes. Remove from the heat.
15. Make the topping: Preheat the oven to 450F In a medium bowl, combine the flour, baking soda and salt.
16. Cut in the 5 1/2 tablespoons of the butter until the mixture resembles coarse crumbs.
17. Stir in the buttermilk until a soft dough forms.
18. On a lightly floured surface, roll out the dough 1/2 inch thick.
19. Using a 2 1/2 inch round cutter, stamp out 12 biscuits.
20. Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9 inch round baking dish.
21. Arrange the bicuits on top and brush with the melted butter.
22. Bake until the biscuits are puffed and golden brown, about 20 minutes.
2. Do not let burn. Immediately remove from heat.
3. In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil.
4. Add the sliced sausage and cook over moderate heat until well browned, about 5 minutes.
5. 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.
6. Add the remaining 1 tablespoon butter and the onion to the casserole.
7. Cook over moderate heat, stirring constantly, until softened and translucent, about 2 minutes.
8. Reduce the heat to moderately low and add the garlic, green and red bell peppers, celery and rice.
9. Cook, stirring, for 5 minutes longer. Reheat the brown roux if necessary.
10. Scrape it into the casserole with the vegetables and rice.
11. Stir in the chicken stock and lemon juice. Bring to a boil over high heat.
12. Add the sausages and ham, reduce the heat to moderately low and cook, covered, for 25 minutes.
13. Stir in the cayenne, shrimp and okra and season with salt and black pepper to taste.
14. Cook, stirring once or twice, for 2 minutes. Remove from the heat.
15. Make the topping: Preheat the oven to 450F In a medium bowl, combine the flour, baking soda and salt.
16. Cut in the 5 1/2 tablespoons of the butter until the mixture resembles coarse crumbs.
17. Stir in the buttermilk until a soft dough forms.
18. On a lightly floured surface, roll out the dough 1/2 inch thick.
19. Using a 2 1/2 inch round cutter, stamp out 12 biscuits.
20. Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9 inch round baking dish.
21. Arrange the bicuits on top and brush with the melted butter.
22. Bake until the biscuits are puffed and golden brown, about 20 minutes.