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“Hand-held 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?”

Ingredients Nutrition

  • 6 finely chopped garlic cloves, I like garlic so adjust to taste (I actually use more)
  • 2 cups finely chopped onions (Vidalia or sweet is preferred)
  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 3 (16 ounce) packages frozen okra, 2 chopped and 1 whole package
  • 2 (16 ounce) cansdiced or fine diced tomatoes, any variation from whole to fine diced will do, crushed tomatoes do not have as much flavor
  • 1 (6 ounce) can tomato paste
  • 12 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 34 teaspoon red pepper flakes or 14 teaspoon pepper
  • cayenne pepper
  • 2 lbs shrimp, cooked, shelled with tails removed, chop if using larger shrimp
  • 1 lb ham, diced
  • 1 lb smoked sausage, diced
  • 1 (12 ounce) can corn, I prefer shoepeg or 1 (12 ounce) can white corn
  • 32 ounces refrigerated buttermilk biscuits, 8 per can
  • flour, for rolling out the biscuits
  • wax paper, for rolling out biscuits
  • cooking spray
  • file powder (optional)


  1. Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and caramelized).
  2. Add tomatoes (with juices), tomato paste, okra, herbs and spices, ham and sausage. Cook on low heat, stirring occasionally, until the okra is cooked to falling apart.
  3. Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs.
  4. When mixture is ready add cooked shrimp and corn, heat through.
  5. 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.
  6. Bake as directed on the biscuit package. May take up to 15 minutes longer, depending on the oven and type of baking sheet.
  7. Dip in remoulade sauce, Cajun mustard or whatever appeals to you.
  8. Feel free to use pie crust, homemade biscuits, cornmeal dough, etc.
  9. You will have leftovers of the filling-freeze for future use or add chicken, shrimp or vegetable stock to make a soup/stew and serve over rice with a salad.
  10. Enjoy!

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