Cajun and Creole Recipes
Louisiana Gumbo Casserole
Yield: 8 servings
Ingredients
- 1 pound large shrimp
- 2 small skinless, boneless chicken breast halves (about 1/2 pound)
- 1 medium-size onion
- 3 hot Italian sausage links (about 1/2 pound)
- Vegetable oil
- 1 (10 ounce) package frozen whole okra, thawed
- 3 tablespoons all-purpose flour
- Salt
- 1 (8 ounce) bottle clam juice
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (12 ounce) package corn muffin mix
- 1/2 cup milk
- 1 large egg
Instructions
- Shell and de-vein shrimp. Rinse shrimp with running cold water.
- Cut chicken-breast halves into 1/2 inch strips.
- Chop onion.
- Remove casing from sausages.
- Heat vegetable oil in 10 inch skillet over medium heat. Cook sausage meat until browned, stirring frequently.
- With slotted spoon, remove sausage meat to medium bowl.
- Add 1 more tablespoon vegetable oil to drippings in same skillet in drippings. Cook onion for 10 minutes; add chicken and cook for 2 to 3 minutes longer or until onion is tender and chicken is lightly browned; remove to deep 3 quart casserole.
- Add shrimp and okra to casserole.
- Heat oven to 400 degrees F.
- Add 2 more tablespoons vegetable oil to same skillet. Over low heat, stir in flour and 1/2 teaspoon salt; cook 1 minute.
- Gradually stir in clam juice until blended; stir in stewed tomatoes and cook, stirring frequently, until mixture boils and thickens slightly.
- Pour into casserole.
- Stir corn-muffin mix, milk, egg, and 1/2 teaspoon salt into sausage meat just until mixed.
- Spoon cornbread batter over seafood mixture around edge of casserole leaving center open.
- Bake casserole, uncovered, for 20 minutes or until corn bread is nicely browned.
- Cover casserole loosely with foil to prevent over-browning; bake for 20 to 25 minutes longer until mixture is hot and bubbly and shrimp turn opaque throughout.
- Let stand for 10 minutes before serving.