Cajun Pies
- Ready In:
- 2hrs
- Ingredients:
- 20
- Serves:
-
16
ingredients
- 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) cans diced 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
- 1⁄2 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 3⁄4 teaspoon red pepper flakes or 1/4 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 (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)
directions
- Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and caramelized).
- 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.
- 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.
- Feel free to use pie crust, homemade biscuits, cornmeal dough, etc.
- 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.
- Enjoy!
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RECIPE SUBMITTED BY
Update: September 14, 2008
DH and I placed 3rd in the Rib division at Blues, Brews and BBQ in Charlotte, NC. Not bad for our 1st competition! I am so proud of DH for his grill skills and quite proud of my rib sauce! :) We both learned a lot and can't wait for the next contest! A big Shout-Out to my Cardiac Cats for the win today! GO Panthers!
[img]http://dl10.glitter-graphics.net/pub/780/780920wevc3spomh.gif[/img]
I'm a Georgia Peach transplanted to North Carolina who misses the best pecans, peaches and onions in the world. But, I gained the best BBQ, blue crabs and my husband(Mr. 4th of July, who still thinks all the fireworks are JUST for him! :) ). I've always wanted to cook. My earliest memory is being put into my NaNa's (very deep) sink. I was "involved" but not able to trip any of the cook's in the kitchen. ;0 My husband fell in love with my ability to cook-southern, haute cuisine (and anything in between) and on "the fly". It's not always perfect but I try. I can turn any leftover into an edible, usually very good, meal-all thanks to my grandmothers and mother's lessons. If you leave our house hungry I have failed as a host.
I love to cook (of course); the Carolina Panthers, Georgia Bulldogs and Appalachain State-I am football crazy; Being on the water on our sailboat or jet skis; Eating, entertaining and wine.
Some pictures from the Lake Norman Power Sports ICW trip on our Sea-Doos from Myrtle Beach to Charleston.What a great trip! I only wish I could have driven my ski and taken pictures at the same time. TS Christobal formed off the South East coast the day before we left. Going through Georgetown in 4 to 5 foot waves was a challenge, thank goodness for my Momma!
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