Shrimp Gumbo Casserole Recipes

GUMBO CASSEROLE WITH CREAMED GARLIC SHRIMP

Steps:

• Preheat oven to 350 degrees.
• Combine shrimp and Creole seasoning in a medium bowl; set aside.
• Cook bacon drippings, flour, and oil in a large skillet over medium heat, whisking constantly, 20 to 25 minutes or until roux is the dark brown color of pecan shells.
• Add 1/3 c onion and next 3 ingredients; cook 5 minutes or until tender.
• Add thyme and nest 3 ingredients; cook 1 minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
• Add broth to skillet, scraping bottom of skillet to loosen browned bits, Add whipping cream. Bring to a boil over medium-high heat; reduce heat, and simmer 6 minutes. Add to shrimp.
• Stir in cooked pasta; toss well to combine. Pour into a lightly greased 13" x 9" baking dish. Sprinkle with Parmesan cheese.
• Bake, uncovered, for 20 minutes or until thoroughly heated. Garnish with additional green onions is desired.

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! :).

SHRIMP GUMBO

Steps:

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.

HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO

Steps:

• Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
• Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
• In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
• When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.

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

Steps:

• Combine garlic, pepper, celery, scallions, chili powder, thyme, and oil into a 2-1/2 quart microwave-safe casserole dish.
• Cover with plastic wrap.
• Cook at 100% for 10 minutes.
• Prick plastic to release steam.
• Remove from oven and uncover.
• Mound vegetable in the center of the dish.
• Arrange shrimp and sausage around vegetables and place okra in the center, on top of the vegetables.
• Pour tomatoes over shrimp.
• Cover tightly with plastic wrap.
• Cook for 3 minutes.
• Prick plastic.
• Stir ingredients well.
• Continue cooking for 2 minutes.
• Prick plastic.
• Remove from oven.
• Uncover and add broth.
• Cook, uncovered, for 2 minutes or until hot.