Cajun Pie
Handheld pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough?
Handheld pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough?
- cooking spray
- 1 can (6 oz) tomato paste
- 1 teaspoon basil
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 6 cloves garlic i like garlic so adjust to taste (i actually use more)
- 2 cups onions (vidalia or sweet is preferred), finely chopped
- 2 tablespoons olive oil or vegetable oil
- 3 packages frozen okra 2 chopped and 1 whole package
- 2 16-oz cans tomatoes any variation from whole to fine diced will do, crushed tomatos
- 3/4 teaspoon red pepper flakes or 1/4 tsp.+ cayenne pepper
- 2 pounds shrimp cooked, shelled w/tails removed, chop if using larger shrimp
- 1 pound ham diced
- 1 pound smoked sausage diced
- 1 12-oz can corn i prefer shoepeg or white corn
- 2 cans biscuits (8 per pack)
- flour for rolling out the biscuits
- wax paper or pastry board for rolling out biscuits
- file powder (optional), to taste, add about 10 minutes before mixture is done,
- Carbohydrate 11.5616607000579 g
- Cholesterol 119.28 mg
- Fat 24.6194897714429 g
- Fiber 2.05427811933875 g
- Protein 18.7532369226575 g
- Saturated Fat 7.81246715449583 g
- Serving Size 1 1 Serving (221g)
- Sodium 577.903542912917 mg
- Sugar 9.50738258071917 g
- Trans Fat 2.83258191174484 g
- Calories 340 calories
Step-by-step
- Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion.
- Cook until soft and a bit carmelized (if you wish cook until softed and add 1 teaspoon of sugar).
- Add tomatos (with juices), tomato paste, okra, herbs and spices, ham and sausage.
- Cook on low heat, stirring occasionaly, until the okra is cooked to falling apart (about 1 to 1 1/2 hour).
- Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs.
- When mixture is ready add cooked shrimp and corn, heat through.
- Place 1/2 to 3/4 cup of mixture in the center of a biscuit round and fold 2 sides to make a fold over seam and the ends like you're wrapping a gift (sorry, not quite sure how else to describe).
- You may need a drop of water to seal.
- Place on baking sheet covered with cooking spray.
- Bake as directed on the biscuit package.
- May take up to 15 minutes longer depending on the oven and type of baking sheet.
- Dip in remoulade sauce, cajun mustard or whatever appeals to you.
A common error when assembling filled pastries is overloading the dough with hot, wet filling, which steams the pastry from the inside out and prevents proper browning in the oven. Temperature management is crucial; always allow the gumbo-style filling to cool slightly before spooning it into the rolled biscuit dough, ensuring the fat in the dough stays solid until it hits the oven heat. Controlling moisture prevents soggy crusts and structural failure during the folding process.
Mastering the Filling and Extraction
Simmering the okra, tomatoes, smoked sausage, and ham slowly for 90 minutes breaks down the mucilage in the okra, allowing it to act as a natural thickener for the rich, concentrated sauce. Incorporate the pre-cooked shrimp and corn near the very end of this simmering phase so the delicate seafood does not overcook and become rubbery in texture. When assessing doneness visually, look for the sauce to reduce until it coats the back of a wooden spoon thickly without pooling liquid, while the okra completely loses its distinct shape and integrates into a rich stew base.
Freezing and Reheating Strategy
Leftover filling freezes exceptionally well for up to three months when stored in airtight plastic containers or heavy-duty freezer bags, making it practical to scale production across multiple weekends. To reheat unbaked assembled pies from frozen, place them directly onto a greased baking sheet and extend the standard oven baking time by 8 to 10 minutes, monitoring the edges until they turn a deep golden brown. Alternatively, transform excess liquid filling into a robust soup by whisking in seafood or chicken stock at a one-to-one ratio before serving it over steamed white rice.
