Smoked Turkey and File Gumbo Pot Pie

Recipe courtesy Vince Camillo for Cooking Channel
TOTAL TIME: 2 hr 5 min
Prep: 45 min
Inactive Prep: 5 min
Cook: 1 hr 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

BISCUIT ROUNDS:
  • 2 cups all-purpose flour, plus more for flouring
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
SMOKED TURKEY AND FILE GUMBO:
  • 2 bay leaves
  • 1 1/2 teaspoons file powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 dozen oysters, shucked, chopped if large and up to 1/2 cup liquor reserved
  • 2 cups cooked white rice
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Explore More On

All Topics
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.