Shrimp Gumbo Casserole

This shrimp gumbo casserole is a cold-weather comfort dish made with simple ingredients and cooked the old-fashioned way. It starts on the stovetop in cast iron and finishes in the oven for a rich, satisfying meal. This is comfort food the Rumble Gumption Junction way.

Ingredients:

Gumbo:

• 2 Tablespoons Olive Oil

• 1 cup onion, finely chopped

• 1 cup celery finely chopped

• 3-4 cloves garlic, minced

• 1 14.5oz can stewed tomatoes

• 2 14.5oz cans tomatoes, okra, corn blend

• 2 Bay Leaves

• 1/2 teaspoon dried thyme

• Salt, pepper, garlic powder

• 1 cup better than bouillon chicken flavor

• 2 Cups shrimp, cleaned, peeled, and deveined

• Lemon juice

Corn Bread Topping:

• 1 egg

• 1/3 cup milk

• 1 8.5oz box Jiffy Corn Muffin Mix

Tools from the kitchen:

• Cast iron skillet

• Mixing bowls

• Measuring cups

• Garlic mincer

• Oven mitts

  
  
  
  

Prepare:

1. Preheat oven to 400 degrees.

2. Add olive oil to a deep cast iron skillet and sauté onion and celery over medium heat until tender and translucent.

3. Add garlic and stir.

4. Stir in canned vegetables, bay leaves, thyme, and seasonings.

5. Pour in chicken bouillon, cover the cast iron, and gently simmer for 30 minutes.

6. Remove from heat. Add shrimp and a squirt of lemon juice, then stir.

7. Prepare the topping:

• Add muffin mix to a medium bowl.

• In a separate small bowl or measuring cup, mix egg and milk.

• Add wet ingredients to muffin mix and stir until just combined.

8. Leaving the center open, drop muffin mixture by tablespoonfuls on top of the hot shrimp gumbo.

9. Bake for 15–20 minutes, until bubbly and the topping is golden.

Notes from my Kitchen:

• My Cowboy likes extra flavor in his dishes, so I added a little Old Bay seasoning to the mix.

Adapted from The Lady & Sons Savannah Country Cookbook by Paula Deen