Hey there, lovely readers!
Today, I’m downright buzzed to share with you a delightful, soul-warming dish that marries Southern charm with the coziness of British comfort food – I’m talking about my Oven-Baked Gumbo Pot Pie with Andouille and Okra. This is the culinary hug you need on a brisk evening or when you’re pining for a bit of down-home indulgence.
As a true home cooking enthusiast, I’ve always been intrigued by the rich flavors of New Orleans cuisine. The spicy andouille sausage, the holy trinity of onions, bell peppers, and celery – it’s a symphony that speaks of generations of culinary lore. And I thought, why not tuck this saucy goodness beneath a golden puff pastry instead of over rice? Eureka – a gumbo pot pie was born.
Pulling this dish together is as satisfying as the aromas that’ll fill your kitchen. It starts with that all-important andouille, sizzling in a skillet, followed by the essential veggies. Then comes the okra, adding its distinct Southern texture and flavor. As everything simmers in the rich tomato base, you’re creating layers upon layers of flavor.
The brilliance, my friends, is in the roux – that butter and flour alchemy that thickens and enriches this heartwarming concoction right before you lovingly cloak it all in a blanket of puff pastry. And don’t skimp on that egg wash; it’s your ticket to that beautifully bronzed finish.
Slide this beauty into the oven and wait (patiently, if you can) as it transforms into perfection at 200°C. That pastry puffing up is like a promise that good things are on their way.
The end result is nothing short of spectacular. It’s about textures and tastes harmonizing in every bite. The crisp pastry, the robust gumbo with a touch of heat, and the smoky, flavorful bites of andouille sausage all culminate into a symphony of comfort.
Serve this at your next family dinner, and watch eyes light up and smiles spread. It’s a bit messy, a tad indulgent, and entirely heartening. Perfect for those days when only food with soul will do.
Here’s to food that brings warmth, to flavors that tell a story, and to you, dear reader, for joining me in the joy of creating and sharing a meal.
Till the next time our tastebuds tango,
Al
Ingredients
– 1 tablespoon olive oil
– 200g Andouille sausage, sliced into rounds
– 1 medium onion, diced
– 1 bell pepper (any color), diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 200g okra, sliced into 1/2 inch pieces
– 400g canned crushed tomatoes
– 900ml chicken or vegetable stock
– 2 bay leaves
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper (optional)
– Salt and freshly ground black pepper, to taste
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 320g ready-made puff pastry
– 1 egg, beaten for egg wash
Method
1. Preheat your oven to 200°C (400°F).
2. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add the Andouille sausage slices and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
3. In the same skillet, add the diced onion, bell pepper, and celery. Sauté the vegetables until they start to soften, about 5 minutes. Add the minced garlic and cook for another minute.
4. Stir in the sliced okra, and continue to cook for 3-4 minutes, or until the okra begins to brown slightly.
5. Add the crushed tomatoes, chicken or vegetable stock, bay leaves, smoked paprika, dried thyme, dried oregano, cayenne pepper (if using), salt, and black pepper. Bring to a simmer.
6. Return the browned Andouille sausage to the skillet, reduce the heat to low, and let the mixture simmer gently for about 15 minutes to let flavors meld.
7. In a small saucepan, melt butter over medium heat. Add flour and whisk constantly to create a roux, cooking for about 2-3 minutes until the mixture turns a light brown color.
8. Gradually add some of the hot liquid from the skillet to the roux, whisking continuously to prevent lumps. Once the roux is smooth and thinned out, pour the mixture back into the skillet, stirring to combine and thicken the gumbo.
9. Roll out the puff pastry on a lightly floured surface to fit the top of your skillet or Dutch oven.
10. Lay the puff pastry over the simmering gumbo, trimming any excess pastry. Cut small slits in the top to allow steam to escape.
11. Brush the pastry with the beaten egg, providing a golden glaze when baked.
12. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the puff pastry is risen and golden brown.
13. Remove from the oven and let it cool for a few minutes before serving. Be cautious as the contents will be very hot.
14. Serve the gumbo pot pie directly from the skillet for a rustic presentation, with additional salt and pepper available for seasoning to taste.
