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Gumbo Pie in Salt Corn Bread Crust



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Stanton Hall, Natchez, Mississippi, USA
Stanton Hall, Natchez, Mississippi, USA
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Davies, Ethel
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The Ruins of a Plantation Home Stand Near a Winding River
The Ruins of a Plantation Home Stand
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Cobb, Jodi
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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.


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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