HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
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Grand Gumbo Hand Pies
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Puff Pastry Sheets (the amount will depend on how big you make your pies), let defrost in refrigerator until ready to use This recipe will make about 2 dozen pies using a regular biscuit cutter size. You can also substitute Pillsbury Crescent Roll Sheets.
EGG WASH:
2 eggs
2 T. water
SPICE TOPPING:
1 t. smoked paprika
1 t. Cajun seasoning
GUMBO FILLING:
1 t. canola oil
1 T. flour
½ (14.5-oz.) can diced tomatoes with juice
1 bay leaf
½ onion, diced
½ red bell pepper, diced
1 stalk celery, diced
1 T. minced garlic
Salt, red/black pepper, to taste
2 T. water
1 boneless skinless chicken breast or thigh cut into small pieces
½ c. smoked sausage, cut into small pieces
½ c. shelled shrimp, cut into small pieces
½ c. fresh or frozen okra, cut into small pieces
- Remove puff pastry or Crescent roll sheets from refrigerator. On floured surface, roll out the dough to a little more than 1/8” thick. Cut dough with biscuit cutter. Cover cut dough with cloth until ready to use.
- GUMBO FILLING: In 2 quart pot over medium heat, add oil. Once oil is hot, sprinkle in flour and stir constantly for 1 minute. Put heat on low and continue to stir and cook 15 minutes until roux turns reddish-brown color. Once roux cooked, add diced tomatoes with juice and bay leaf. Return heat to medium and simmer 5 minutes. Set aside.
- Heat oil in large skillet over medium heat. Add onion, bell pepper and celery, saute for 3-5 minutes.
- Add garlic and a little red pepper, cook 1 minute.
- Add water and cook scraping bits off bottom of skillet.
- Season chicken and add with sausage and okra. Cook for 5 minutes. Add seasoned shrimp and cook for 2 minutes.
- Add the tomato roux mixture and cook 2-3 minutes.