Handheld pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great receipe to get the kids involved, who doesn't love to play with dough?
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|6 clovesGarlic; I like garlic so adjust to taste (I actually use more)|
|2 cupsonions; (vidalia or sweet is preferred), finely chopped|
|2 tablespoonsOlive Oil; or Vegetable Oil|
|3 packagesFrozen Okra; 2 chopped and 1 whole package|
|2 16-oz cansTomatoes; any variation from whole to fine diced will do, crushed tomatos|
|1 can (6 oz)Tomato paste|
|3/4 teaspoonRed pepper flakes; or 1/4 tsp.+ cayenne pepper|
|2 poundsShrimp; cooked, shelled w/tails removed, chop if using larger shrimp|
|1 poundHam; diced|
|1 poundSmoked sausage; diced|
|1 12-oz canCorn; I prefer shoepeg or white corn|
|2 cansBiscuits; (8 per pack)|
|Flour; for rolling out the biscuits|
|Wax paper or pastry board; for rolling out biscuits|
|File powder; (Optional), to taste, add about 10 minutes before mixture is done,|
Cajun Pie Preparation
Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and a bit carmelized (if you wish cook until softed and add 1 teaspoon of sugar). Add tomatos (with juices), tomato paste, okra, herbs and spices, ham and sausage. Cook on low heat, stirring occasionaly, until the okra is cooked to falling apart (about 1 to 1 1/2 hour). Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs. When mixture is ready add cooked shrimp and corn, heat through. Place 1/2 to 3/4 cup of mixture in the center of a biscuit round and fold 2 sides to make a fold over seam and the ends like you're wrapping a gift (sorry, not quite sure how else to describe). You may need a drop of water to seal. Place on baking sheet covered with cooking spray. Bake as directed on the biscuit package. May take up to 15 minutes longer depending on the oven and type of baking sheet. Dip in remoulade sauce, cajun mustard or whatever appeals to you.
Feel free to use piecrust, homemade biscuits, cornmeal dough, etc.
You will have leftovers of the filling-freeze for future use or add chicken, shrimp or vegetable stock to make a soup/stew and serve over rice with a salad.
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