Sausage Gumbo Pot Pie With Garlic Bread Crust

  • 1  pound  smoked sausage, cut into 1/4-inch-thick slices
  • 1  medium-size green bell pepper, chopped
  • 1  small onion, chopped
  • 1/4  cup  instant roux mix
  • 1  (10-ounce) can diced tomatoes and green chiles
  • 1  (32-ounce) container chicken broth
  • 1  (16-ounce) package frozen okra
  • 1  cup  quick-cooking rice, uncooked
  • 1/2  teaspoon  Cajun seasoning
  • 1/2  teaspoon  dried thyme
  • 3  tablespoons  melted butter
  • 2  garlic cloves, minced
  • 1  (12-ounce) French baguette, cut into 1/2-inch-thick slices
  • Garnish: finely chopped fresh parsley

Preparation

1. Sauté first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil. Remove from heat. Pour into a 13- x 9-inch baking dish.

2. Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.

3. Bake, covered, at 425° for 10 minutes; uncover and bake 10 more minutes. Let stand 10 minutes. Garnish, if desired.

Note: For testing purposes only, we used Tony Chachere’s Creole Instant Roux Mix.

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This entry was posted in comfort food, PORK, Rice, seafood, Soup, Uncategorized. Bookmark the permalink.

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