Biscuit Topped Seafood Gumbo Pie
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Description: Recipe calling for shrimp, sausage, ham, bell peppers, and okra. Includes directions for making the biscuit topping.
Biscuit Topped Seafood Gumbo Pie Biscuit Topped Seafood Gumbo Pie From: [email protected] (Stephanie da Silva) Date: Tue, 17 Aug 1993 05:28:05 GMT 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, sh
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