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Ingredientes
- 1 whl chicken (2 1/2 lbs.)
- 2 quart water
- 1 x onion quartered
- 2 x bay leaves
- 1/4 c. all-purpose flour
- 1/4 c. vegetable oil
- 1 med -size green bell pepper minced
- 1 med onion minced
- 2 x garlic cloves pressed
- 1 lb frzn okra cut in 3/4" slices
- 1 can whole tomatoes and green chilies (10 ounce.) undrained
- 1/2 tsp dry thyme
- 1/2 lb unpeeled medium size shrimp
- 1/2 pkt frzn puff pastry (17.4 ounce.) thawed
- 1 lrg egg lightly beaten
Direcciones
- Bring first 4 ingredients to a boil in a Dutch oven. Cover, reduce heat, and simmer for 1 hour till tender. Remove chicken, reserving 3/4 c. broth; throw away onion and bay leaves. Cold completely. 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 for 15-20 min till it is caramel colored. Stir in minced bell pepper, onion and garlic; cook 2 min. Add in sliced okra, tomatoes and chilies, dry thyme, and reserved 3/4 c. chicken broth. Cover, reduce heat, and simmer 30 min.
- Peel and devein shrimp. Add in shrimp and 2 c. minced chicken to gumbo. Cook just till shrimp turns pink, approximately 3-5 min. Remove from heat and cold slightly.
- Roll out pastry sheet on a floured surface; cut into 4 (5 inch) squares. Return pastry to freezer for at least 15 min. Ladle gumbo into 4 ovenproof soup bowls, filling 3/4 full.
- Place 1 pastry square over each bowl, pressing firmly to sides to seal edges. Brush pastry with egg. Bake at 400 degrees for 20 min or possibly till pastry is puffed and golden brown. Serve pies with warm sauce if you like.
- Kristine Says: Since my mother is from Louisiana, we always enjoyed Cajun cooking in our home. One day, I made some gumbo and had some extra puff pastry which I wanted to use up. I experimented with it and came up with a pot pie. It combined the hearty Creole fare of Louisiana with the down-home taste of a Midwestern pot pie. It really hits the spot on a cool winter day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1072g | |
| Recipe makes 4 servings | |
| Calories 980 | |
| Calories from Fat 582 | 59% |
| Total Fat 64.81g | 81% |
| Saturated Fat 15.51g | 62% |
| Trans Fat 0.35g | |
| Cholesterol 370mg | 123% |
| Sodium 429mg | 18% |
| Potassium 1174mg | 34% |
| Total Carbs 22.68g | 6% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.56g | 3% |
| Protein 74.54g | 119% |
