Biscuit Topped Seafood Gumbo
- 3 tb Plus 1 teaspoon vegetable oil
- 3 tb
- 3 tb Butter
- 3/4 lb Smoked sausage; sliced
- 3/4 lb
Cooked boneless ham steak; -cut into 2 by 1/4 inch
- 1 lg Onion;
- 2 Garlic cloves; minced
- 1/2 Green bell pepper; chopped
- 1/2 Red
bell pepper; chopped
- 1 sm Celery rib; minced
- 3 tb Rice
- 2 c Chicken
- 2 ts Fresh lemon juice
- 1/2 ts Cayenne pepper
- 3/4 lb Shrimp;
- 1/2 lb Okra; sliced
- Salt and freshly ground black pepper
- 2 c All-purpose flour
- 1 Tablespoon baking powder
- 1/2 ts Baking soda
- 1/2 ts Salt
- 6 1/2 tb Cold butter
- 3/4 c
- 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 butterwith the remaining 1
teaspoon oil. Add the sliced sausage and cookover moderate heat until well
browned, about 5 minutes. Transfer to a plate with a slotted spoon.
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 andtranslucent, 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
- Stir in the cayenne, shrimp and okra and season with salt and
pepper to taste. Cook, stirring once or twice, for 2 minutes. Remove from the
- 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 9 inch round baking dish. Arrange the biscuits on top and brush
with the melted butter.
- Bake until the biscuits are puffed and golden
brown, about 20 minutes.
Cajun Recipes-Cajun and Creole Recipes