Side Pannel
Gumbo Pot Pies
Ingredients List
- 1 Whole; (2 1/2-pound) chicken
- 2 qt Water
- 1 Onion; quartered
- 2 Bay leaves
- 1/4 c All-purpose flour
- 1/4 c Vegetable oil
- 1 Medium-size green bell
- -pepper; chopped
- 1 md Onion; chopped
- 2 Garlic cloves; pressed
- 1 lb Fresh or frozen okra; cut
- -into 3/4-inch slices
- 1 cn (10-ounce) whole tomatoes
- -and green chiles
- 1/2 ts Dried thyme
- 1/2 lb Unpeeled medium-size fresh
- -shrimp
- 1/2 pk (17 1/4-ounce) frozen puff
- -pastry; thawed
- 1 lg Egg; lightly beaten
Directions
Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat,
and simmer 1 hour or until tender.
Remove chicken, reserving 3/4 cup broth; discard onion and bay leaves.
Cool. Skin, bone, and coarsely chop chicken; set aside.
Whisk together all-purpose flour and vegetable oil in Dutch oven; cook over
medium heat, whisking constantly, 15 to 20 minutes or until roux is caramel
colored. Stir in chopped bell pepper, onion, and garlic; cook 2 minutes.
Add sliced okra, tomatoes and chiles, dried thyme, and reserved 3/4 cup
chicken broth. Cover, reduce heat, and simmer 30 minutes.
Peel shrimp, and devein, if desired. Add shrimp and 2 cups chopped chicken
to gumbo; cook 8 minutes or just until shrimp turn pink. Remove from heat,
and cool slightly.
Roll out pastry sheet on a floured surface; cut into 4 ( 5-inch) squares.
Return pastry to freezer for at least 15 minutes. Cut out decorative shapes
from excess pastry strips.
Ladle gumbo into 4 ovenproof soup bowls, filling three-fourths full.
Place 1 pastry square over each bowl, pressing firmly to sides to seal
edges. Place decorative shapes on top of pastry. Brush pastry with egg.
Bake at 400° for 20 minutes or until pastry is puffed and golden. Serve pot
pies with hot sauce, if desired. Makes 4 servings.
Notes: Don't let the long list of ingredients prevent you from preparing
this lively twist on a Creole classic.
and simmer 1 hour or until tender.
Remove chicken, reserving 3/4 cup broth; discard onion and bay leaves.
Cool. Skin, bone, and coarsely chop chicken; set aside.
Whisk together all-purpose flour and vegetable oil in Dutch oven; cook over
medium heat, whisking constantly, 15 to 20 minutes or until roux is caramel
colored. Stir in chopped bell pepper, onion, and garlic; cook 2 minutes.
Add sliced okra, tomatoes and chiles, dried thyme, and reserved 3/4 cup
chicken broth. Cover, reduce heat, and simmer 30 minutes.
Peel shrimp, and devein, if desired. Add shrimp and 2 cups chopped chicken
to gumbo; cook 8 minutes or just until shrimp turn pink. Remove from heat,
and cool slightly.
Roll out pastry sheet on a floured surface; cut into 4 ( 5-inch) squares.
Return pastry to freezer for at least 15 minutes. Cut out decorative shapes
from excess pastry strips.
Ladle gumbo into 4 ovenproof soup bowls, filling three-fourths full.
Place 1 pastry square over each bowl, pressing firmly to sides to seal
edges. Place decorative shapes on top of pastry. Brush pastry with egg.
Bake at 400° for 20 minutes or until pastry is puffed and golden. Serve pot
pies with hot sauce, if desired. Makes 4 servings.
Notes: Don't let the long list of ingredients prevent you from preparing
this lively twist on a Creole classic.
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