Smoked Turkey and File Gumbo Pot Pie
This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good.
Servings 7
Calories 822kcal
Ingredients
For the biscuit rounds
- 2 cups all-purpose flour plus a bit more for flouring
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons unsalted butter cold, sliced
- 1 teaspoon lemon zest
- ¾ cup milk plus more for brushing
For the smoked turkey and file gumbo
- 6 tablespoons vegetable oil
- ½ cup all-purpose flour
- 2 stalks celery chopped
- 1 medium onion chopped
- 1 green bell pepper chopped
- 3 cups chicken stock I used turkey stock
- 3 cups dark turkey meat diced, smoked. I used smoked turkey wing meat
- 2 teaspoons Cajun seasoning
- 2 bay leaves
- 1 ½ teaspoons gumbo file powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ pound shrimp shelled (I used 22-24 count shrimp, and cut them in half)
- 2 cups rice cooked
Instructions
For the biscuit rounds
- Whisk the flour, baking powder, salt and sugar together in a large bowl.
- Use your fingers to rub 3 tablespoons of the butter into the flour until the mixture is sandy. Patience is a good thing here.
- Use your fingers to work in the remaining 5 tablespoons of 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, mixing with your hands.
- Lightly flour a work surface and your hands.
- Turn the dough out onto the work surface and form into a 1/2-inch-thick rectangle.
- Fold the dough on top of itself and pat into a 1/2-inch-thick circle, like a pizza dough.
- Cut out 14 (if you get a few less, that's okay) biscuit rounds using a 2" biscuit cutter. Remove cut dough to a tray lined with parchment paper. Cover and refrigerate until ready to use.
For the smoked turkey and file gumbo
- Add the vegetable oil to a large Dutch oven over medium heat.
- Stir in the flour and cook (making a roux), stirring constantly (don't stop!), 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, 4-5 minutes.
- Add the chicken stock, turkey meat, Cajun seasoning and bay leaves.
- Bring to a boil then reduce to a simmer. Simmer until the soup thickens slightly, about 30 minutes.
- Preheat the oven to 450 degrees F.
- Add the file powder, salt, black pepper, cayenne and the oysters (or shrimp) with any reserved liquor. Continue to simmer until the mixture thickens slightly, about 5 minutes.
- Divide the rice between 2 6" cast iron skillets that have been greased lightly.
- Divide the gumbo between each skillet.
- Top with the biscuit rounds, brushing lightly with milk.
- Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk.
- Place skillets in the oven on the top shelf. Put a large baking sheet (or two) beneath them on the lower shelf in case some of the gumbo bubbles over.
- Bake 202-5 minutes until the biscuits are golden brown, 20-25 minutes.
- Let rest 5 minutes before serving.
Nutrition
Calories: 822kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1181mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 6mg