Sausage Gumbo Pot Pie With Garlic Bread Crust

Ingredients

• 3 tablespoons butter melted
• 0.5 teaspoon cajun spice 
• 10 ounce canned tomatoes diced green canned
• 32 ounce chicken broth 
• 0.5 teaspoon thyme leaves dried
• 12 ounce baguette french cut into 1/2-inch-thick slices
• 2  garlic cloves minced
• 1 medium size bell pepper green chopped
• 16 ounce okra frozen
• 1 small onion chopped
• 10 servings garnish: parsley fresh finely chopped
• 1 cup quick-cooking rice uncooked
• 1 pound sausage smoked cut into 1/4-inch-thick slices
• 0.3 cup roux mix instant

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Saut first 3 ingredients in a Dutch oven over medium-high heat 8 minutes or until browned; stir in roux mix. Cook, stirring constantly, 2 minutes. Stir in tomatoes and next 5 ingredients, and bring to a boil.
2. Remove from heat.
3. Pour into a 13- x 9-inch baking dish.
4. Stir together butter and garlic; brush on one side of bread slices. Top sausage mixture evenly with bread slices, buttered side up.
5. Bake, covered, at 425 for 10 minutes; uncover and bake 10 more minutes.
6. Let stand 10 minutes.
7. Garnish, if desired.
8. Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux
9. Mix.