Cajun Pies

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 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 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

1. 1

   Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion. Cook until soft and caramelized).

2. 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. 3

   Meanwhile roll out biscuits to about the the size of a paper plate and preheat oven as the biscuit package directs.

4. 4

   When mixture is ready add cooked shrimp and corn, heat through.

5. 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. 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. 7

   Dip in remoulade sauce, Cajun mustard or whatever appeals to you.

8. 8

   Feel free to use pie crust, homemade biscuits, cornmeal dough, etc.

9. 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. 10

    Enjoy!