Categories: Casserole, Main Dish, Seafood
Ingredients
- Filling:
- 1/2 cup all-purpose flour
- 2 tablespoons butter
- 2 garlic cloves , minced
- 1 cup chopped onion
- 1 cup diced celery , in 1/4 inch cubes
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 lb andouille sausage , thinly sliced
- 1/2 lb julienned cooked ham
- 2 cups chicken broth
- 3/4 lb uncooked shrimp , shelled and deveined
- 1/2 lb lump crabmeat , picked over
- 1/2 lb fresh okra , sliced (or one 10 oz. pkg. frozen cut okra)
- 1 teaspoon gumbo file or 1 teaspoon dried thyme
- 1/2-1 teaspoon hot pepper sauce
- 2 teaspoons fresh lemon juice
- salt
- fresh ground black pepper
- Buttermilk Biscuit Crust:
- 2 cups sifted cake flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter , cut in 1/4 inch slices
- 1/2 cup buttermilk , plus
- 1 -2 tablespoon buttermilk
- 1 tablespoon butter , melted
Directions
-
Preheat oven to 400°.
-
Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside.
-
In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes.
-
Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
-
Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
-
Add in the shrimp, crabmeat, okra, and gumbo file.
-
Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
-
Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding).
-
Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
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Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
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Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
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Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
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On a floured surface, roll the dough out until 1/2 inch thick.
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With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
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Brush the biscuits with the melted butter.
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Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.