Son of a gun, we’re gonna have big fun on the bayou. At least, it seems as if it will be fun to have something called Gumbo Pie for dinner. And, while our Gumbo Pie doesn’t contain any filé powder, it does contain the ingredient essential for all gumbos: okra. Why is okra essential? It’s as simple as knowing that “gumbo” means “okra,” so, you can’t have gumbo without okra. Yes, we do know about the sticky, clay soil also known as gumbo, but that’s not for cooking.
With three baskets of okra from the CSA last week, we knew that one was destined for a batch of gumbo, but we decided to do something a little different and turn it into a pie, or, as in this case, several pies.
This really isn’t a recipe, but just a little thing you can do to give dinner a slightly different feel. You could do this with pretty much any thick stew, so be creative. With that in mind, we’ll just include links to our recipes, and a short exposition of what we did, along with a few photos.
If you want to do the same, make up pie crust early in the day. We always rely on Bouchon Bakery’s Pâte Brisée, because it just works. This time, we used some freshly-ground Sonora wheat flour to give it a hearty, nutty taste, but, using all-purpose flour makes for a great crust. You want to make it early in the day, or even the day before, so the crust can relax in the refrigerator.
About 1 1/2 to 2 hours before dinner, make up a batch of gumbo — we think the recipe we posted is pretty good, but, if you have another, just use that. You want to simmer the gumbo for about an hour until it thickens, so keep that in mind when planning these gumbo pies.
Now, simply preheat the oven to 350°F, divide the gumbo into single portion baking dishes, roll out the crust — we went with the rustic look so the crust would drape over the edges — cut a few vents, and cover the gumbo. Bake about 40 minutes, or until the crust is golden and the gumbo is bubbling. Serve with a side of rice, just because gumbo and rice are perfect together, making a perfect five!