This. Is. Delicious. I say it in the present tense because I’m so excited to tell you about this pie that I’m typing as I eat it.
Now, for those of you that can’t imagine gumbo without meat, just pause for a moment. What makes gumbo so amazing? The roux. The rich savory satisfaction. The spices. Some of those seasonings come from the meats… but it’s not hard to make up for them (add the sausage spices, and pour in extra grease if you really miss the full experience). Vegetarian gumbo can be amazing.
I followed an amalgamation of online recipes. This offers a good general description: http://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2012/0221/Mardi-Gras-jambalaya-or-Cajun-gumbo
- 2 carrots
- 1 onion
- 3 cups okra
- 1 green pepper
- 1.5 cans diced tomatoes
- 1 fake sausage
- 3-4 cloves garlic
- 4Tbsp butter
- 1/4 cup flour
- black pepper
- 3 bay leaves
- 2.5 cups broth
Roughly chop vegetables. Heat butter in a large pan (enough for all the gumbo). Once hot, add in the flour, stirring well (and constantly) for about 10 minutes until a rich brown.
Mix in the onions and cook until softened. Add in the other vegetables and some broth.
Continue to stir regularly. Add in the diced tomatoes and seasonings to taste. Allow to simmer for 30-40 minutes.
Note that the gumbo can of course be prepared ahead of time. I froze mine for about a week before using it.
This was a standard crust 3:2:1 crust with flour and butter (and a 1/2tsp of salt). The exception was that I mixed in an egg before adding a splash of vinegar/water to reach the proper consistency.
Put gumbo in oven-safe dishes, and top with rough circles of crust, crimping, cutting vent holes, brushing with a bit of olive oil, and sprinkling with salt. Bake in the oven at 350 for ~45 minutes until well browned.
This was a phenomenal combination. As a vegetarian, I don’t eat chicken pot pies– and honestly hadn’t even thought of making pot pies as an option for this blog. Then, when the notion for a gumbo pot pie crossed my mind, I knew instantly I was on to something. It was incredibly satisfying and robust. I can’t wait to try other nonconventional pot pies– and to share them with you, of course.