Biscuit Topped Seafood Gumbo Pie

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 1/2 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 1/2 inch thick. Using

a 2 1/2 inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow

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

0 minutes.

mara

http://www.cs.cmu.edu/~mjw/recipes/seafood/bisc-seafood-gumbo-pie.html (2 of 2) [12/17/1999 11:55:30 AM]

Seafood Recipes