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    You are in: Home / Recipes / Cajun Pies Recipe
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    Cajun Pies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    hipQuest's Note:

    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?

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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) cans diced 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)

    Directions:

    1. 1
      Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and caramelized).
    2. 2
      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.
    3. 3
      Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs.
    4. 4
      When mixture is ready add cooked shrimp and corn, heat through.
    5. 5
      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.
    6. 6
      Bake as directed on the biscuit package. May take up to 15 minutes longer, depending on the oven and type of baking sheet.
    7. 7
      Dip in remoulade sauce, Cajun mustard or whatever appeals to you.
    8. 8
      Feel free to use pie crust, homemade biscuits, cornmeal dough, etc.
    9. 9
      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.
    10. 10
      Enjoy!

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    Nutritional Facts for Cajun Pies

    Serving Size: 1 (367 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 518.9
     
    Calories from Fat 229
    44%
    Total Fat 25.5 g
    39%
    Saturated Fat 7.7 g
    38%
    Cholesterol 149.6 mg
    49%
    Sodium 1748.2 mg
    72%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 4.9 g
    19%
    Sugars 12.0 g
    48%
    Protein 29.6 g
    59%

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