Prep 30 mins
Cook 1 hr 30 mins
Hand-held pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough?
- 6 finely chopped garlic cloves, I like garlic so adjust to taste (I actually use more)
- 2 cups finely chopped onions (Vidalia or sweet is preferred)
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 3 (16 ounce) packages frozen okra, 2 chopped and 1 whole package
- 2 (16 ounce) cansdiced or fine diced tomatoes, any variation from whole to fine diced will do, crushed tomatoes do not have as much flavor
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 3⁄4 teaspoon red pepper flakes or 1⁄4 teaspoon pepper
- cayenne pepper
- 2 lbs shrimp, cooked, shelled with tails removed, chop if using larger shrimp
- 1 lb ham, diced
- 1 lb smoked sausage, diced
- 1 (12 ounce) can corn, I prefer shoepeg or 1 (12 ounce) can white corn
- 32 ounces refrigerated buttermilk biscuits, 8 per can
- flour, for rolling out the biscuits
- wax paper, for rolling out biscuits
- cooking spray
- file powder (optional)
- Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and caramelized).
- Add tomatoes (with juices), tomato paste, okra, herbs and spices, ham and sausage. Cook on low heat, stirring occasionally, until the okra is cooked to falling apart.
- Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs.
- When mixture is ready add cooked shrimp and corn, heat through.
- Place 1/2 to 3/4 cup of mixture in the center of a biscuit round and fold 2 sides to make a fold over seam and the ends like you're wrapping a gift (sorry, not quite sure how else to describe). You may need a drop of water to seal. Place on baking sheet covered with cooking spray.
- Bake as directed on the biscuit package. May take up to 15 minutes longer, depending on the oven and type of baking sheet.
- Dip in remoulade sauce, Cajun mustard or whatever appeals to you.
- Feel free to use pie crust, homemade biscuits, cornmeal dough, etc.
- You will have leftovers of the filling-freeze for future use or add chicken, shrimp or vegetable stock to make a soup/stew and serve over rice with a salad.