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Gumbo dome
Stay cozy all winter with this gumbo recipe topped with a soft puff pastry dome to create a hearty meal.
YIELDS
2
Ingredients
Cajun Spice Mix
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
Gumbo
- 2 sheets puff pastry
- 6 oz andouille or chorizo sausage, sliced
- 8 oz shrimp peeled & deveined
- 5 strips bacon, cut into lardons
- 1 cup diced celery
- 1 cup diced green pepper
- 1 cup diced onion
- 2 tablespoons minced garlic
- 2 cups beef stock
- 1 1/2 teaspoons cajun spice
- 4 tablespoons tomato puree
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons butter
- 1 tablespoon cilantro
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Puff Pastry Dome
- 1 sheet puff pastry
- 1 egg, whisked for wash
Directions
Cajun Spice Mix
- In a small mixing bowl, add all ingredients and mix well. Reserve.
Gumbo
- Add bacon lardon to a large heavy-bottomed pot or Dutch oven and slowly raise heat to medium, rendering fat slowly. Add sliced chorizo sausage and cook until browned and bacon slightly crispy.
- Add diced onion, celery, and green pepper and stir, coating in bacon and sausage drippings. Add minced or grated garlic and sauté until fragrant. Add butter, swirl to melt, and combine with the contents of the pot. Add prepared Cajun Spice Mix and stir. Create browned roux in the pot by sprinkling all-purpose flour over the contents, stirring frequently until flour mixes with fats at the bottom and browns. Gradually add beef stock to the pot, stirring to combine and create the rich Gumbo gravy. Add tomato purée, lime juice, chopped cilantro and stir to combine thoroughly. Add raw shrimp and cook until the flesh starts turning pink.
- Transfer hot Gumbo to a large baking pan and set aside to cool completely.
- Once Gumbo has cooled, transfer it to two oven-safe serving dishes.
- Preheat the oven to 375 F/190C.
Puffy Pastry Dome
- Lay your chilled sheet of puff pastry on a floured surface and lightly dust the top with more flour. Using a sharp knife, lid, or bowl, slice pastry circles about ½-1 inch (2.5-3.75 cm) larger than your serving dishes. Using a pastry brush, apply egg wash to the outer edge of each circle and lay on top of each serving dish. Brush egg wash over the exterior of the puff pastry. Bake for 20-25 minutes or until the puff pastry is crisp and golden brown.
Serve
- Serve and enjoy!
