Archive for the ‘Recipes’ Category

Shrimp Gumbo Casserole

October 1, 2007


We had a great meal the other night. The main course was a shrimp gumbo casserole based on a Paula Deen recipe, while dessert was peach cobbler ala Scout style.

Scout-style cobbler is easy. Put two large cans of peaches in the bottom of a cast-iron pan. Pour one cake mix on top of top (maybe 1.5 cake mixes, depending on how much crust you want). Then slick a stick of butter and distribute across the top. Then bake in the oven at 400 degrees for 50-60 minutes. Oops! About half way through, sprinkle the top with cinnamon. Optional but recommended — serve with vanilla ice cream.

Here’s the recipe for Shrimp Gumbo Casserole:

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 deveined

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.
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
User Rating: 4 Stars