Seafood Gumbo Pie Recipes

SEAFOOD GUMBO PIE

Steps:

• 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.

GUMBO POT PIE

Steps:

• Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter.
• Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish.
• Topping: Preheat oven to 350 degrees F.
• Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired.

SEAFOOD GUMBO

Steps:

• Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.
• In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly.
• Add tomato sauce, and stir as it reduces over high heat. Add fish stock and bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
• When ready to serve, add shrimp, oysters, and crabmeat. Cover, and wait 5 minutes. Turn off heat, and let stand for 10 minutes. Serve.

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.