You know those times when you just can’t decide what to make for dinner? It’s cold outside and a big pot of Cajun Gumbo sure sounds good. Then again nothing beats a good ol’ Pot Pie. Well why not combine these two classic dishes into one extraordinary meal like Cajun Gumbo Pot Pie….
This Cajun Gumbo Pot Pie is super easy because we are going to use the wonderful, simple, and easy Homemade Gourmet Gumbo Mix. Then we are going make this Cajun Gumbo Pot Pie extra special by making quick and easy homemade cornmeal crust and we are going to use some of that dough to make few dumplings. I know right?!?! Dumplings!!
Cajun Gumbo Pot Pie With a Cornmeal Pastry Crust
Cornmeal Pot Pie Crust
Adapted from Damaris Phillips
1¼ Cups Four
¾ Cup Cornmeal
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
8 Tablespoons VERY cold Butter, diced
¼ Cup ice water
1 Egg Yoke
2 Tablespoons Melted Butter
In the bowl of a food processor fitted with a steal blade add the flour, cornmeal, salt, and black pepper and pulse. Add in the 8 Tablespoons diced, cold butter and pulse about 8 times, until the mixture resembles course sand.
In a small measuring cup add ¼ cup of ice-cold water and the egg yoke and mix together with a fork. With the food processor running pour in the water and egg mixture and process until the dough forms. Dump the dough onto a floured surface and shape into a ball then wrap in plastic wrap. Allow the dough to rest in the refrigerator for 30 minutes.
Meanwhile make the Gumbo Pot Pie filling:
2 Tablespoons Extra Virgin Olive Oil
1 Pounds Chicken Thighs, cut into 1-inch cubes
1 Pound Smoked Sausage, cut into ½ inch slices
1 Pound Crawfish Tail Meat or Shrimp
4 Cups Chicken Stock
1 White or Yellow Onion, diced
1 15oz can Diced Tomatoes
1½ Cups Frozen Cut Okra
1 Packet Homemade Gourmet Louisiana Gumbo Mix
1/4 Teaspoon Cayenne Pepper (to taste)
Pre-heat the oven to 400 degrees.
Add the oil to a large heavy pot and heat on medium heat. Cook the chicken thighs, sausage and onion for 5 – 7 minutes until the chicken is cooked through.
Add in the chicken stock, soup mix packet, cayenne pepper, and the tomatoes. Bring everything to a boil and then reduce heat and simmer for 10 minutes, stirring occasionally.
Meanwhile roll out the crust and dumplings.
First the dumplings:
Cut off ¼ of the rested cornmeal dough. On a well floured surface roll out the dough until it’s a ¼ inch thick. Cut the dough into dumplings about 1 inch x 2 inches and then drop them into the simmering gumbo and carefully stir.
Add the crawfish tail meat and the frozen okra to the pot and stir to combine careful not to break up the dumplings. Pour the gumbo mixture into a greased a 9 x 13 baking dish.
Roll out the top crust to that approximant size and place the crust on top of the gumbo mixture. The crust doesn’t have to be perfect or go completely to the edges. Slash a few vents in the top crust to allow the steam to escape and brush with 2 tablespoons of melted butter. Bake at 400 degrees for 20 – 25 minutes.
Allow the Cajun Gumbo Pot Pie to stand for 5 minutes before serving.