julie-r-wa
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The casserole request up above reminded me of this one I have been wanting to make...
- Thread starter julie-r-wa
- Start date
julie-r-wa
Well-known member
Rec: Shrimp Gumbo Casserole (will need a little adaption for what I have at home)
** Shrimp Gumbo Casserole **
Recipe courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and de-veined
Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
** Shrimp Gumbo Casserole **
Recipe courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and de-veined
Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
julie-r-wa
Well-known member
Made this for dinner tonight - it was quite good! smileys/smile.gif Adaptions inside...
** Shrimp Gumbo Casserole **
Here are the adaptions I made to Paula Deen's recipe. I think my version is even better! smileys/smile.gif Makes 6 servings, of good, old fashioned, rib-sticking hearty meal.
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
1 slice streaky bacon, chopped
1 tablespoon olive oil
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic, to taste
1 teaspoon lemon-pepper
1 1/2 teaspoons Tony Chachere's Cajun Seasoning
1 cup chicken or fish stock
tabasco or other hot sauce, to taste (optional)
1 (14.5 ounce) can okra and tomatoes
1 (14 1/2-ounce) can diced tomatoes
2 cups raw shrimp, cleaned, peeled, and de-veined (about 16 ounces shrimp)
Topping:
2 eggs, beaten
2/3 cup milk
16 ounce of your favorite package corn muffin mix
In a heavy, large Le Cruset pot or dutch oven, sauté the bacon until browned. Add oil, stir, then add the onion and celery until onion is transparent. Add the bay leaves, thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and saute for 1 minute.
Add the chicken or fish stock, okra/tomatoes, and canned tomatoes. Cover the pot and simmer gently for 30 minutes. Remove the pot from heat and stir in the shrimp.
Preheat oven to 400 degrees F.
While gumbo is simmering, prepare the topping. In a bowl, mix together the beaten eggs and milk, then add the muffin mix and stir until just blended. (Note: I prefer cornbread which is not sweet, so I use my own cornbread recipe.)
Drop the cornbread dough by tablespoons-full on top of the hot gumbo mixture in the pot, leaving the center un-covered. Place in preheated oven for 20 to 25 minutes and bake, uncovered, or until a knife comes out of the cornbread clean.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
If you like, you can prepare this dish the traditional Southern way by using a deep iron skillet to bake it in, but you can also bake it In a pan with an ovenproof handle. You can also use frozen okra in place of the canned - the resulting casserole will be less soupy and nicely thick. Chicken may be substituted for the shrimp, as well; if using, add the cubed chicken before to 30 minute simmer.
** Shrimp Gumbo Casserole **
Here are the adaptions I made to Paula Deen's recipe. I think my version is even better! smileys/smile.gif Makes 6 servings, of good, old fashioned, rib-sticking hearty meal.
Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
1 slice streaky bacon, chopped
1 tablespoon olive oil
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon granulated garlic, to taste
1 teaspoon lemon-pepper
1 1/2 teaspoons Tony Chachere's Cajun Seasoning
1 cup chicken or fish stock
tabasco or other hot sauce, to taste (optional)
1 (14.5 ounce) can okra and tomatoes
1 (14 1/2-ounce) can diced tomatoes
2 cups raw shrimp, cleaned, peeled, and de-veined (about 16 ounces shrimp)
Topping:
2 eggs, beaten
2/3 cup milk
16 ounce of your favorite package corn muffin mix
In a heavy, large Le Cruset pot or dutch oven, sauté the bacon until browned. Add oil, stir, then add the onion and celery until onion is transparent. Add the bay leaves, thyme, garlic, lemon-pepper, and Tony Chachere's seasoning, stir well, and saute for 1 minute.
Add the chicken or fish stock, okra/tomatoes, and canned tomatoes. Cover the pot and simmer gently for 30 minutes. Remove the pot from heat and stir in the shrimp.
Preheat oven to 400 degrees F.
While gumbo is simmering, prepare the topping. In a bowl, mix together the beaten eggs and milk, then add the muffin mix and stir until just blended. (Note: I prefer cornbread which is not sweet, so I use my own cornbread recipe.)
Drop the cornbread dough by tablespoons-full on top of the hot gumbo mixture in the pot, leaving the center un-covered. Place in preheated oven for 20 to 25 minutes and bake, uncovered, or until a knife comes out of the cornbread clean.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
If you like, you can prepare this dish the traditional Southern way by using a deep iron skillet to bake it in, but you can also bake it In a pan with an ovenproof handle. You can also use frozen okra in place of the canned - the resulting casserole will be less soupy and nicely thick. Chicken may be substituted for the shrimp, as well; if using, add the cubed chicken before to 30 minute simmer.