Sausage Gumbo Pot Pie With Garlic Bread Crust |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
4. Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.
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