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Gumbo Pie in
Salt Corn Bread Crust
 
"Natchez food, it seems to me, is essentially
unassuming, based not on
sophisticated or complicated techniques but on great natural abundance."
~ Lee Bailey
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Gumbo Pie with Salt Corn Bread Crust
Lee Bailey's Southern Food and Plantation Houses
by Lee Bailey and the Pilgrimage Garden Club,
1990, Clarkson N. Potter, Inc.
 
Filling
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 large onions, coarsely chopped
2 green bell peppers, coarsely chopped
4 ribs celery, coarsely chopped
1 clove garlic, minced
4 cups hot chicken stock
2 cups fresh tomato purée
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne pepper
Tabasco to taste (optional)
1 pound fresh okra, trimmed and
cut into medium rings
1/2 pound link sausage, cut into rounds,
cooked, and drained well
2 pounds shrimp, peeled and deveined
Salt Corn Bread Crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter,
chilled and cut into small pieces
5 tablespoons ice water
To
make the filling, melt the butter in a heavy pot over medium heat.
Sprinkle in the flour when butter bubbles, then mix with a metal spatula,
stirring and turning it over. (You are making a roux.) Watch this
carefully
as
it starts to turn brown, because it will darken fast and you
don’t want
to burn it. When the roux is a dark reddish tobacco color,
about 5 minutes, quickly add the onions, peppers, celery, and garlic; mix.
Mixture will sizzle and steam. Remove from stove for a bit, but continue
to stir. Return to
heat, then turn heat to low and continue to move
vegetables around for
about 5 minutes,
until they wilt. Gradually stir in
the chicken stock, then
add the tomato
purée, parsley, salt, thyme, bay
leaves, cayenne, and Tabasco. Simmer,
just bubbling, for 30 minutes. Add
okra and sausage,
and cook another
hour until quite thick. (This may be
made ahead of
time up to this point
and refrigerated. The crust should be
made just
before assembly.
To
make the crust, mix the flour, cornmeal and salt in the bowl of a food
processor fitted with a steel blade. Add the butter and process until
mixture resembles coarse meal. With machine running, add the water. As
soon as
the dough begins to cling together, gather into a ball. Roll out
dough into a
circle large enough to top a large, deep 8-cup baking dish.
Preheat
the oven to 400 degrees [F.] To assemble pie, fold the shrimp into the
gumbo and top with the crust. Bake for 30 minutes, until top is golden.
Serve in bowls.
Serves 6 or more.
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