Gumbo Filling: 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 1 1/2 cups chopped celery 6 cloves garlic, mashed 1 tablespoon Creole seasoning 4 cups cooked chicken cut into 1/2-inch pieces 1 pound andouille or Polish sausage cut into 1/2-inch rounds 6 cups chicken stock Buttermilk Biscuit Crust:2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons vegetable shortening 3/4 cup buttermilk 2 tablespoons melted butter
In a 5-quart Dutch oven over medium heat,heat the oil. Add the flour and cook, stirring until the flouris the color of light caramels. This should take about 5 minutes.Add the onion, pepper, celery, garlic, and Creole seasoning,stirring and cooking for another 5 minutes.
Add the chicken and sausage and cook for3 minutes. Gradually add the chicken stock to the pot, whiskinguntil the sauce is thickened. Reduce the heat to a simmer andcook, partially covered for 30 minutes. Transfer the fillingto a baking dish.
Preheat the oven to 425°F (220°C).
For Buttermilk Biscuit Crust: In a largemixing bowl, whisk together the flour, baking powder, bakingsoda, and salt. Cut in the shortening, and stir in the buttermilkuntil the dough begins to form. Turn the dough out onto a lightlyfloured board and roll it out 1/2-inch thick. Cutout individual biscuits and lay them on top of the gumbo. Brushthe biscuits with the melted butter.
Bake for 15 to 20 minutes or until biscuitsare golden.
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