Recipe - Biscuit Topped Seafood Gumbo Pie

GUMBO
3 tablespoon Plus 1 teaspoon vegetable
oil
3 tablespoon Allpurpose flour
3 tablespoon Butter
Three fourths pound Smoked sausage; cut or sliced up
Three fourths pound Cooked bonelss ham steak;
cut into 2 by One fourth inch
strips
1 lg Onion; chopped
2 Garlic cloves; minced
One half Green bell pepper; chopped
One half Red bell pepper; chopped
1 small Celery rib; minced
3 tablespoon Rice
2 cup Chicken stock
2 teaspoon Fresh lemon juice
One half teaspoon Cayenne pepper
Three fourths pound Shrimp; shelled
One half pound Okra; cut or sliced up
Salt and freshly ground
black pepper

BISCUIT TOPPING
2 cup Allpurpose flour
1 Tablspoon baking powder
2 teaspoon Sugar
One half teaspoon Baking soda
One half teaspoon Salt
6 One half tablespoon Cold butter
Three fourths 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 cut or sliced up 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, shrimp and okra and season with salt and black pepper
to taste. Cook, stirring once or twice, for 2 minutes. Remove from the
heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the
flour, baking soda and salt. Cut in the 5 One half tablespoons of the butter
until the mixture resembles coarse crumbs. Stir in the buttermilk until a
soft dough forms.

On a lightly floured surface, roll out the dough One half inch thick. Using a 2
One half inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9
inch round baking dish. Arrange the bicuits on top and brush with the
melted butter. Bake until the biscuits are puffed and golden brown, about
20 minutes. Typos By Jim Kirk captain@iquest.net by Pat Pate
patpate@tenet.edu on Sep 11, 1993
Posted to MMRecipes Digest V4 #280 by Jim Kirk captain@iquest.net on Oct
24, 1997