| 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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