Seafood Gumbo Pie

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 preheat oven to 400°.
• 2 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.
• 3 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.
• 4 add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
• 5 add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
• 6 add in the shrimp, crabmeat, okra, and gumbo file.
• 7 cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
• 8 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).
• 9 preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
• 10 make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
• 11 cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
• 12 stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
• 13 on a floured surface, roll the dough out until 1/2 inch thick.
• 14 with a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
• 15 brush the biscuits with the melted butter.
• 16 bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.