Gumbo Pot Pie
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Olive Oil4 tbsps
Flour3 tbsps
Butter1 large
Onion (chopped)1 tsp
Garlic (minced)450 g
Pork (tasso, sliced)2 tsps
Lemon Juice1 tsp
Cayenne Pepper1 tsp
Garlic Salt910 g
Shrimp (medium cleaned)450 g
Crab MeatDirections:
1
Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color
2
Immediately remove from heat
3
Roux will continue to cook, stir occasionally
4
Be careful not to burn your roux or the final dish will taste bitter
5
Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery
6
Cook over medium heat on stove until tender, about 5 minutes
7
Add sausage and tasso and cook for 5 minutes on medium-low heat
8
Stir in seafood stock, roux, and lemon juice
9
Bring to a boil
10
Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra
11
Simmer on medium heat until seafood is cooked, about 5 minutes
12
Remove from heat
13
Add green onions and mix well
14
Pour into a greased 2 to 3-quart baking dish
15
Topping: Preheat oven to 350 degrees F
16
Open crescent rolls, separate each triangle and place on top of gumbo mixture
17
Bake in oven for 11 to 13 minutes or until golden brown
18
Sprinkle with chopped parsley, if desired