INGREDIENTS

INSTRUCTIONS

GUMBO
BISCUIT TOPPING
Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil
with the flour and cook over moderatly low heat, stirring occasionally,
until the roux is dark mahogany in color, about 1 hour. Do not let burn.
Immediately remove from heat.
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 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.
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.
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.
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.
Make the topping: Preheat the oven to 450F. In a medium bowl, combine the
flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter
until the mixture resembles coarse crumbs. Stir in the buttermilk until a
soft dough forms.
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.
Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9
inch round baking dish. Arrange the bicuits on top and brush with the
melted butter. Bake until the biscuits are puffed and golden brown, about
20    minutes. Typos By Jim Kirk - captain@iquest.net by Pat Pate
patpate@tenet.edu on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct
24, 1997

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