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