Gumbo Casserole With Creamed Garlic Shrimp Food

SHRIMP GUMBO

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
• Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.

ITALIAN-STYLE GUMBO RECIPE

Steps:

• Cook rice as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 min. or until mixture comes to boil. Add sausage, celery, peppers and onions; cook 15 min., stirring frequently. Stir in tomatoes, chicken broth and shrimp; cook 10 min. or until mixture is heated through and shrimp are done, stirring occasionally.
• Spoon shrimp mixture over rice; top with remaining cheese.

SHRIMP GUMBO CASSEROLE

Steps:

• 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.
• 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.
• Note: depending on the size of the pot you use to bake the casserole in, you might end up with some leftover cornbread dough. Just bake up some more cornbread muffins with the leftover! :).

KETO GUMBO

Steps:

• Heat the oil in a skillet over medium heat and cook the chopped okra until it is no longer slimy.
• Add the butter to a pot over medium heat and cook the onions, celery and peppers until softened.
• Mix the garlic into the pot with the vegetables and saute another 30 seconds.
• Place the sausage in the pot and saute a few more minutes.
• Stir in the chicken broth, cajun seasoning, diced tomatoes and cooked okra.
• Bring the mixture to a boil and then simmer covered for 20 minutes.
• Add in the shrimp and simmer for 5 minutes.
• Mix in the cauliflower rice and simmer for an additional 5-10 minutes until it is softened.
• Add salt and pepper to taste and mix in some xanthan gum a little at a time if you would like a thicker sauce.

SHRIMP GUMBO CASSEROLE

Steps:

• 1. 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.
• 2. Topping: 1 egg, beaten 1/3 cup milk 12-ounce package corn muffin mix 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
• 3. 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

Steps:

• 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 °F. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15-20 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.