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Cajun Gumbo + Pot Pie. Have you ever heard of such a natural combination?

Written By Guest Blogger: Molly Shannon of FoodBeast

What you’re looking at is a Foodbeast’s take on comfort food, specifically the Foodbeast known as Chef Linh Nguyen of Orange County, California. Cajun Gumbo Pot Pie is just one of the several recipes he’s created for Foodbeast Family Dinner, a pop-up dinner event that celebrates food and family.

On July 2, friends,  family and Foodbeasts will be coming together to enjoy Linh’s creations (including Cajun Gumbo Pot Pie) in Santa Ana’s 4th Street Market, but the night is ultimately dedicated to the families serviced by the Project HOPE Alliance. For over 25 years, Project Hope, a nonprofit organization in Orange County, has been working to end the cycle of homelessness for Orange County children and their families, moving more than 700 parents and children out of homelessness since 2012.

There are more than 26, 000 homeless children attending Orange County Schools—that’s a huge amount of families in our own backyard who need our love and support. Show yours by joining us at our Family Dinner, from which proceeds will be donated toward Project Hope’s Food Pantry program.

Special thanks to Melissa’s Produce for their generous donation of foodstuffs for the dinner.


Cajun Gumbo Pot Pie

Makes two to three 4″ – 5″ pies

2 Eggs (whisked for egg wash)
2 sheets Puff Pastry Dough
Dark Brown Roux (2 oz Flour + 2 oz Unsalted Butter)
1/4 c Okra
1/4 c Andouille Sausage
6 oz Chicken Breast, cubed
1/4 c Onion
1/4 c Celery +  1/4c Green Bell Pepper
16 oz Chicken Broth
1/2 cup Shrimp (peeled & deveined)
1 tbsp Vegetable oil

1)   In a sauce pan, melt unsalted butter. Pour in flour, and whisk constantly until dark brown.
2)   Pour in chicken broth and whisk until thick; set aside.
3)   In a hot sauté pan, pour vegetable oil and sauté sausage to render some fat.
4)   Add chicken and onion. Sauté onion until translucent.
5)   Add garlic and sauté until fragrant, then celery, green bell pepper, and okra.
6)   Add thyme, the dark roux mix, and shrimp; cook until done and season with salt and pepper. Let the gumbo cool.
7)   Spray a 4”-5” foil pie tin with cooking spray. Line the tin with a 5″-cut circle of puff pastry dough. Poke tiny holes into the dough. Bake at 300 F for 7 minutes, then let cool.
8)   Scoop gumbo into tin, careful not to overfill. Place another 5″-cut circle of uncooked puff pastry dough on top as a lid, folding the edges under the lip of the tin. Poke some holes into the dough to let the steam out prior to cooking.
9)   Brush pie top with egg wash and bake at 350 until golden brown. Serve and enjoy.

 

4th Street Market
201 East 4th Street
Santa Ana, CA 92701
714-486-0700