Sausage Gumbo Pot Pie

We Southerners enjoy our gumbo in any shape, form or fashion. When I came upon a recipe for a pot pie version many years back, I had to to take the idea and run with it.  My husband’s response was “this dish is a home run” so of course it made it to my collection.

Directions:

1. Saute first 3 ingredients in a large cast iron skillet or dutch oven over medium-high heat for about 8 minutes or until tender
2. Stir in roux mixture; cook, stirring constantly  for about 1-2 minutes.
3. Stir in Rotel, and next 7 ingredients and bring to a boil.
4. Simmer on low heat for 20 minutes stirring occasionally. Pour into a buttered 13″X 9″ baking dish.
5. Cut a loaf of french bread into 1″ cubes.  melt butter in a small saucepan with minced garlic.
6. Pour butter and garlic mixture over bread cubes and toss to coat; top pot pie with bread crumbs.
7. Bake in oven at 350 degrees for 10 minutes covered with aluminum foil: uncover and bake 10 minutes longer or until liquid is absorbed.

Note:  If I have shrimp on hand, I will add 1 pound of shrimp during the last 5 minutes of the mixture before adding to casserole dish.

Also you can use instant roux mix but I brown white flour in a cast iron skillet until brown, STIRRING CONSTANTLY! I keep this roux in the freezer at all times.