| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Dutch | Pot, Pies | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@aol.com> on Jan 25, 1998
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