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Shrimp Gumbo Casserole

September 2, 2015

When Kevin met Paula Deen four years ago, Paula gave him a bag filled with goodies which included an autographed copy of her cookbook The Lady & Sons Savannah Country Cookbook.  Kevin cooked this shrimp casserole tonight and it was a hit! Thanks to Paula Deen for sharing this recipe with us! Thanks to Paula, too, for blessing this young man with inspirational words and encouragement in his love for cooking and owning a restaurant.  Kevin’s version of Paula Deen’s “Shrimp Gumbo Casserole”  is brought to you by his Kickstarter Backers.

Ingredients for Gumbo Part:

1 c. finely chopped onion

1/2 c. finely chopped celery

1 Tbsp. olive oil

1 (14.5 oz) can diced tomatoes

2 bay leaves

1/4 tsp. dried thyme

1 (10 oz) pkg. frozen cut okra

1 tsp. McCormick Original All-Purpose Salt Free seasoning

1/8 tsp. garlic

1/8 tsp. black pepper

1/4 tsp. salt

1 c. salt-free chicken stock

1 (12 oz) pkg raw, peeled, deveined, and tail off shrimp


In an iron skillet, saute onion and celery in olive oil.  Stir in remainder of ingredients except the shrimp.  Put lid on skillet and simmer for 30 minutes.  Stir in shrimp and remove from heat.  Prepare topping.

Ingredients for Cornbread Part: 1 egg, 1/3 c. milk, 1 (8.5 oz) pkg corn muffin mix

Preheat oven to 400 degrees 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 20 minutes.



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