Shrimp Creole Cornbread with Creole Sauce

Yield: 8 servings

Ingredients

Cornbread

• 2 eggs
• 1/4 cup vegetable oil
• 8 ounces sour cream (about 1 cup)
• 1/2 cup milk
• 1 1/2 cups self-rising cornmeal mix
• 4 ounces (1 cup) shredded Monterey Jack cheese
• 2 to 3 teaspoons dried Creole seasoning
• 2 teaspoons chopped fresh parsley
• 1 pound shelled, deveined uncooked medium shrimp
• 4 ounces cream cheese, cubed

Creole Sauce

• 2 tablespoons butter
• 1/4 cup chopped onion
• 1/3 cup chopped celery
• 3 cloves garlic, minced
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 bay leaf
• 2 teaspoons salt
• 1 tablespoon granulated sugar
• 3 tablespoons Worcestershire sauce
• 2 teaspoons hot pepper sauce

Instructions

1. Heat oven to 400 degrees F. Grease a 10 inch cast iron skillet; place in oven to heat.

Cornbread

1. In a large bowl, beat eggs.
2. Blend in oil, sour cream and milk.
3. Add remaining cornbread ingredients except cream cheese; stir until blended.
4. Pour batter into hot skillet. Dot evenly with cubed cream cheese; press into batter.
5. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.

Creole Sauce

1. Meanwhile, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; cook until vegetables are tender, stirring frequently.
2. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer for 20 to 30 minutes.
3. Remove and discard bay leaf.
4. To serve, cut cornbread into wedges and serve with sauce.