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1
Preheat oven to 400u00b0.
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2
Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside.
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3
In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes.
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4
Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour.
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5
Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened.
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6
Add in the shrimp, crabmeat, okra, and gumbo file.
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7
Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink.
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8
Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding).
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9
Preheat oven to 425u00b0; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside.
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10
Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl.
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11
Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs.
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12
Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed.
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13
On a floured surface, roll the dough out until 1/2 inch thick.
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14
With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo.
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15
Brush the biscuits with the melted butter.
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16
Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.
