Smoked Turkey and File Gumbo Pot Pie
Smoked Turkey and File Gumbo Pot Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 589
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 106
- Sodium
- 816
- Total: 2 hr 5 min
- Prep: 45 min
- Inactive: 5 min
- Cook: 1 hr 15 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 589
- Total Fat
- 29
- Saturated Fat
- 10
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 27
- Cholesterol
- 106
- Sodium
- 816
- Total: 2 hr 5 min
- Prep: 45 min
- Inactive: 5 min
- Cook: 1 hr 15 min
Ingredients
Biscuit Rounds:
2 cups all-purpose flour, plus more for flouring
1 tablespoon baking powder
1 teaspoon fine salt
1 teaspoon sugar
8 tablespoons cold unsalted butter, sliced
1 teaspoon finely grated lemon zest
3/4 cup milk, plus more for brushing
Smoked Turkey and File Gumbo:
6 tablespoons vegetable oil
1/2 cup all-purpose flour
2 stalks celery, chopped
1 medium onion, chopped
1 green bell pepper, chopped
3 cups chicken stock
3 cups diced smoked turkey leg meat
2 teaspoons Cajun seasoning
2 bay leaves
1 1/2 teaspoons file powder
1 dozen oysters, shucked, chopped if large and up to 1/2 cup liquor reserved
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups cooked white rice
Directions
Special equipment:
a 2 1/2-quart baking dish (10- by 7 1/2- by 2 3/4-inch) and 3-inch round biscuit cutter- 1. For the biscuit rounds: Whisk the flour, baking powder, salt and sugar together in a large bowl. Using your fingers, rub 3 tablespoons of the butter into the flour until the mixture is sandy. Work in the remaining 5 tablespoons butter until it forms pea-size pieces. Stir the lemon zest into the milk; stir the milk into the flour mixture to make a soft dough.
- 2. Lightly flour a work surface. Turn the dough out onto the work surface and pat into a 1/2-inch-thick rectangle. Fold the dough in thirds as you would a business letter, then pat into a 1/2-inch-thick disc. Cut out 8 biscuit rounds using a 3-inch cutter, set on a tray, cover with plastic wrap and refrigerate until ready to use.
- 3. For the smoked turkey and file gumbo: Add the vegetable oil to a soup pot over medium heat. Stir in the flour and cook, stirring constantly, until the mixture thickens to a paste and turns medium brown, about 10 minutes. Add the celery, onions and bell peppers and cook until softened, about 5 minutes. Add the chicken stock, turkey meat, Cajun seasoning and bay leaves. Bring to a boil, lower the heat and simmer until the soup thickens slightly, about 30 minutes.
- 4. Preheat the oven to 450 degrees F.
- 5. Add the file powder, salt, black pepper, cayenne and the oysters with any reserved liquor to the gumbo pot. Simmer until the mixture thickens slightly, about 5 minutes.
- 6. To assemble the pot pie: Spoon the rice in the bottom of the baking dish. Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk. Put the baking dish on a baking sheet and bake until golden brown, about 20 to 25 minutes. Let the potpie rest for 5 minutes before serving.
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