• 1 pound smoked Conecuh sausage, cut into 1/4" slices.
  • 1 medium size green bell pepper; chopped
  • 1 small onion; chopped
  • 1/4 cup instant roux mix
  • 1 (10 ounce)can Rotel
  • 1 (32 ounce) container chicken broth
  • 1 (16 ounce) package frozen okra
  • 2 cups rice, uncooked
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon thyme
  • 3-4 dashes Tabasco Sauce
  • 3 tablespoon melted butter
  • 2 garlic cloves, minced
  • 1 loaf of French bread; cut into 1" pieces

We Southerners enjoy our gumbo in any shape, form or fashion. When I came upon a recipe for a pot pie version many years back, I had to to take the idea and run with it.  My husband’s response was “this dish is a home run” so of course it made it to my collection.

Directions:

  1. Saute first 3 ingredients in a large cast iron skillet or dutch oven over medium-high heat for about 8 minutes or until tender
  2. Stir in roux mixture; cook, stirring constantly  for about 1-2 minutes.
  3. Stir in Rotel, and next 7 ingredients and bring to a boil.
  4. Simmer on low heat for 20 minutes stirring occasionally. Pour into a buttered 13″X 9″ baking dish.
  5. Cut a loaf of french bread into 1″ cubes.  melt butter in a small saucepan with minced garlic.
  6. Pour butter and garlic mixture over bread cubes and toss to coat; top pot pie with bread crumbs.
  7. Bake in oven at 350 degrees for 10 minutes covered with aluminum foil: uncover and bake 10 minutes longer or until liquid is absorbed.

Note:  If I have shrimp on hand, I will add 1 pound of shrimp during the last 5 minutes of the mixture before adding to casserole dish.

Also you can use instant roux mix but I brown white flour in a cast iron skillet until brown, STIRRING CONSTANTLY! I keep this roux in the freezer at all times.