Cajun Vegetable Pie Recipe

  • 1 to large onion, diced (medium)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, diced
  • 1/4 cup olive oil
  • 1 zucchini, diced (medium)
  • 2 cans broken shrimp, 4.5 oz
  • 3 peeled, boiled potatoes
  • 2 quarts corn
  • 5 mushrooms, vertically sliced
  • 1/2 pound medallions of okra
  • 1 stalk broccoli
  • 4 tomatoes, peeled and diced (large)
  • 1 cup cilantro, minced
  • 2 tablespoons rosemary
  • 1 tablespoon cayenne pepper
  • salt and pepper
  • 3/4 cup liquid of choice (water, broth, etc.)
  • 5 tubes Pillsbury buttermilk biscuits (10 per tube)
Heat bottom of Dutch. Sauté for 7-8 minutes the onion and bell peppers with garlic and olive oil, part way through, add zucchini and shrimp. When onions are transparent, add remaining vegetables and spices, with 3/4 cup liquid of choice. Cover and let simmer for 10-15 minutes, stirring occasionally, until vegetables are tender and hot. Remove some of the mixture. Cut biscuits into quarters. Alternate biscuits and vegetable mixture and cook for 8-10 minutes. Remove bottom briquettes and heat from top until biscuits are golden brown. Dutch oven size is 16 inch.
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