1) To make the gumbo: Set a pan over medium-high heat and add the oil and vegetables.
2) Cook until the vegetables are soft, about 5 minutes.
3) Add the meat, spices, tomatoes, and broth, and bring to a simmer.
4) Turn the heat to low, stir in the flour to thicken, and simmer for about 30 minutes.
5) Transfer the gumbo to a 9" x 13" pan.
6) Preheat the oven to 425°F.
7) To make the biscuits: Combine the flour.
8) Work in the butter until pea-sized clumps form.
9) Add the milk, and stir until the slightly sticky mixture holds together.
10) Transfer the dough to a well-floured surface, and fold it over on itself several times, incorporating some flour as you fold.
11) Roll or pat the dough into a 6" x 10" rectangle about 3/4" to 1" thick. Cut biscuits into fifteen 2" squares, and place them on top of the hot gumbo.
12) Bake for 15 to 20 minutes, until the gumbo is bubbly and the biscuits are golden brown. Serve hot.
Yield: 12 servings.
We used 1/2 teaspoon of cayenne pepper AND a cajun sausage. That turned up the heat and we didn't realized it immediately. So, use one or the other, if you do not care for too spicy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 266 (41%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 83.6mg||26 %|
|Sodium 9015.8mg||311 %|
|Potassium 714.3mg||19 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 68.4g|
|Protein 21.6g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 646
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