Include in Print View:

Biscuit Topped Seafood Gumbo Pie

Biscuit Topped Seafood Gumbo Pie recipe image
This hearty Biscuit Topped Seafood Gumbo Pie is a comforting fusion of classic Cajun flavors and Southern baking. The base is a deep, dark roux-based gumbo loaded with smoked sausage, ham, okra, and succulent shrimp, simmered in a savory chicken stock until the flavors meld into a thick, aromatic stew. The star of the dish is the topping: tender, flaky buttermilk biscuits that puff up and turn golden brown in the oven, absorbing the spicy, smoky juices below. It offers a perfect balance of textures, from the crisp-edged biscuits to the tender seafood and vegetables. Ideal for a cozy family dinner or a potluck centerpiece, this dish brings the warmth of a Louisiana kitchen to your table without the fuss of making gumbo and biscuits separately.
Courses:
Difficulty: Intermediate
Servings: 6
Description
This hearty Biscuit Topped Seafood Gumbo Pie is a comforting fusion of classic Cajun flavors and Southern baking. The base is a deep, dark roux-based gumbo loaded with smoked sausage, ham, okra, and succulent shrimp, simmered in a savory chicken stock until the flavors meld into a thick, aromatic stew. The star of the dish is the topping: tender, flaky buttermilk biscuits that puff up and turn golden brown in the oven, absorbing the spicy, smoky juices below. It offers a perfect balance of textures, from the crisp-edged biscuits to the tender seafood and vegetables. Ideal for a cozy family dinner or a potluck centerpiece, this dish brings the warmth of a Louisiana kitchen to your table without the fuss of making gumbo and biscuits separately.
Ingredients
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 3/4 pound smoked sausage, sliced
  • 3/4 pound cooked boneless ham steak, cut into 2 by 1/4 inch strips
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 small celery rib, minced
  • 3 tablespoons rice
  • 2 cups chicken stock
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon cayenne pepper
  • 3/4 pound shrimp, shelled
  • 1/2 pound okra, sliced
  • to taste salt and freshly ground black pepper
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 1/2 tablespoons cold butter
  • 3/4 cup buttermilk
Directions
  1. 1
    Make the roux: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderately low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. Do not let it burn. Immediately remove from heat.
  2. 2
    Cook the meats: 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, stirring occasionally, 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.
  3. 3
    Sauté vegetables: 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.
  4. 4
    Simmer the gumbo: 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.
  5. 5
    Finish the filling: 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.
  6. 6
    Prepare the biscuit topping: Preheat the oven to 450°F. In a medium bowl, combine the 2 cups flour, baking powder, sugar, baking soda and salt. Cut in the 5 1/2 tablespoons of the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.
  7. 7
    Shape biscuits: 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.
  8. 8
    Assemble and bake: 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.
Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Substitutions: You can use any type of smoked sausage, such as andouille or kielbasa. For a vegetarian version, omit the meats and use vegetable stock.

Tips: The key to a good gumbo is the roux. Be patient and stir constantly to avoid burning, which will ruin the flavor. If your roux gets too dark too quickly, lower the heat.

Variations: Add diced tomatoes or hot sauce for extra tang and heat.

Keywords: biscuit topped seafood gumbo pie, shrimp gumbo, smoked sausage recipe, okra stew, biscuit topping, cajun seafood, comfort food, one dish meal, dark roux, buttermilk biscuits, ham and shrimp, potluck dinner
Read it online: https://www.chefs-mate.com/recipe/biscuit-topped-seafood-gumbo-pie/