Seafood Gumbo Pie
- Ready In:
- 2hrs 25mins
- Ingredients:
- 27
- Serves:
-
6-8
ingredients
-
Filling
- 1⁄2 cup all-purpose flour
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup chopped onion
- 1 cup diced celery, in 1/4 inch cubes
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1⁄2 lb andouille sausage, thinly sliced
- 1⁄2 lb julienned cooked ham
- 2 cups chicken broth
- 3⁄4 lb uncooked shrimp, shelled and deveined
- 1⁄2 lb lump crabmeat, picked over
- 1⁄2 lb fresh okra, sliced (or one 10 oz. pkg. frozen cut okra)
- 1 teaspoon gumbo file or 1 teaspoon dried thyme
- 1⁄2 - 1 teaspoon hot pepper sauce
- 2 teaspoons fresh lemon juice
- salt
- fresh ground black pepper
-
Buttermilk Biscuit Crust
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut in 1/4 inch slices
- 1⁄2 cup buttermilk, plus
- 1 -2 tablespoon buttermilk
- 1 tablespoon butter, melted
directions
- Preheat oven to 400°.
- Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside.
- In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes.
- Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
- Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
- Add in the shrimp, crabmeat, okra, and gumbo file.
- Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
- Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding).
- Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
- Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
- Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
- Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
- On a floured surface, roll the dough out until 1/2 inch thick.
- With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
- Brush the biscuits with the melted butter.
- Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.
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