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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 8 |
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Beatrice Ojakangas Ingredients:
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 |
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:
1. Preheat oven to 400°.
2. 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.
3. 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.
4. Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
5. Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
6. Add in the shrimp, crabmeat, okra, and gumbo file.
7. Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
8. 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).
9. Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
10. Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
11. Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
12. Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
13. On a floured surface, roll the dough out until 1/2 inch thick.
14. With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
15. Brush the biscuits with the melted butter.
16. Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.
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