Gumbo Shrimp Casserole with Corn bread

Gumbo Shrimp Casserole with Corn Bread – Detailed cooking recipe. Share with friends: Time: 55 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Gumbo

• 2 tbsp. peeled shrimp
• 1 can (400 gr.) Canned chopped tomatoes in own juice
• 300 gr frozen okra (okra)
• 1 tbsp. chopped onion
• 1 tbsp. finely chopped celery
• 2 tbsp. l olive oil
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 tsp lemon pepper
• 1.5 tsp homemade seasoning recipe attached
• 1 tbsp. chicken or fish stock

Corn bread

• 1 egg whipped
• 1/3 Art. milk
• 350 gr flour mixture for baking corn bread

Homemade seasoning

• 1 tbsp. salt
• 1/4 Art. black pepper
• 1/4 Art. garlic powder

Recipes with similar ingredients: shrimp, tomatoes, okra, okra, celery, corn bread, bay leaf, garlic powder, thyme

Recipe preparation:

1. In an iron pan, passer onion and celery in oil. Add bay leaf, thyme, lemon pepper and homemade seasoning. Pour in the broth and add the tomatoes and okra. Cover and simmer when boil for 30 minutes. Remove from heat and add shrimp.
2. Cook the corn bread, preheat the oven to 200 ° C. Mix the egg with milk and the cornmeal mixture. Lay out the dough gambo dishes on top, leaving the center open. Bake from 15 to 20 minutes. Seasoning: Mix all ingredients and store in airtight container up to 6 months. Culinary Advice: This is South American the dish is usually cooked and served in an iron pan, but can Be cooked in a pan with a heat-resistant handle.