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Ingredients
- Gumbo
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 to 4 celery stalks, sliced
- 1 large green pepper, diced
- 1 pound smoked sausage (e.g., kielbasa), sliced
- 10 ounces cooked chicken breast, diced
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon cayenne pepper, to taste
- 2 cans (14.5 ounces each) diced tomatoes
- 3 cups chicken broth
- 1/4 cup (1 ounce) Signature Secrets Culinary Thickener; or substitute 1/4 cup unbleached all-purpose flour
- Biscuits
- 3 3/4 cups King Arthur Unbleached Self-Rising Flour
- 1/4 cup Herb and Garlic Artisan Bread Flavor; or substitute 1/4 cup self-rising flour
- 1/2 cup (8 tablespoons) cold unsalted butter, diced
- 1 1/3 cups cold milk
Details
Servings 12
Preparation time 35mins
Cooking time 55mins
Adapted from kingarthurflour.com
Preparation
Step 1
1) To make the gumbo: Set a pan over medium-high heat and add the oil and vegetables.
2) Cook until the vegetables are soft, about 5 minutes.
3) Add the meat, spices, tomatoes, and broth, and bring to a simmer.
4) Turn the heat to low, stir in the thickener or flour, and simmer for about 30 minutes.
5) Transfer the gumbo to a 9" x 13" pan.
6) Preheat the oven to 425°F.
7) To make the biscuits: Combine the flour and bread flavor.
8) Work in the butter until pea-sized clumps form.
9) Add the milk, and stir until the slightly sticky mixture holds together.
10) Transfer the dough to a well-floured surface, and fold it over on itself several times, incorporating some flour as you fold.
11) Roll or pat the dough into a 6" x 10" rectangle about 3/4" to 1" thick. Cut biscuits into fifteen 2" squares, and place them on top of the hot gumbo.
12) Bake for 15 to 20 minutes, until the gumbo is bubbly and the biscuits are golden brown. Serve hot.
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