|1||Whole; (2 1/2-pound) chicken|
|¼ cup||All-purpose flour|
|¼ cup||Vegetable oil|
|1||Medium-size green bell pepper; chopped|
|1 medium||Onion; chopped|
|2||Garlic cloves; pressed|
|1 pounds||Fresh or frozen okra; cut into 3/4-inch slices|
|1 can||(10-ounce) whole tomatoes and green chiles|
|½ teaspoon||Dried thyme|
|½ pounds||Unpeeled medium-size fresh shrimp|
|½ pack||(17 1/4-ounce) frozen puff pastry; thawed|
|1 large||Egg; lightly beaten|
Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, reserving ¾ 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 ¾ 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@...> on Jan 25, 1998
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