Biscuit Topped Seafood Gumbo Pie

Title:
Biscuit Topped Seafood Gumbo Pie

Yield:
6 Servings

Categories:
Cajun




Ingredients:




-----------------------------------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 bonelss 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    Tablspoon 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 bicuits on top and brush with the


 melted butter. Bake until the biscuits are puffed and golden brown, about


      20    minutes. Typos By Jim Kirk - captain@iquest.net by Pat Pate


 patpate@tenet.edu on Sep 11, 1993


 Posted to MM-Recipes Digest V4 #280 by Jim Kirk 
on Oct


 24, 1997