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Biscuit Topped Seafood Gumbo Pie
Biscuit Topped Seafood Gumbo Pie
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 05:28:05 GMT
Gumbo:
3
3
3
3
3
1
2
1
1
1
3
2
2
1
3
1
tablespoons plus 1 teaspoon vegetable oil
tablespoons all-purpose flour
tablespoons butter
/4 pound smoked sausage, sliced
/4 pound cooked bonelss ham steak, cut into 2 by 1/4 inch strips
large onion, chopped
garlic cloves, minced
/2 green bell pepper, chopped
/2 red bell pepper, chopped
small celery rib, minced
tablespoons rice
cups chicken stock
teaspoons fresh lemon juice
/2 teaspoon cayenne pepper
/4 pound shrimp, shelled
/2 pound okra, sliced
salt and freshly ground black pepper
Biscuit topping:
2
1
2
1
1
6
3
cups all-purpose flour
tablspoon baking powder
teaspoons sugar
/2 teaspoon baking soda
/2 teaspoon salt
1/2 tablespoons cold butter
/4 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 sliced 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,
http://www.cs.cmu.edu/~mjw/recipes/seafood/bisc-seafood-gumbo-pie.html (1 of 2) [12/17/1999 11:55:30 AM]
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