Shrimp Gumbo Casserole

Nancy Potter


I love shrimp. This is a great recipe

★★★★★ 1 vote
10 Min
45 Min


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1 c
finely chopped onion
1 c
finely chopped celery
2 Tbsp
olive oil
bay leaves
1/2 tsp
dried thyme
1 tsp
lemon-pepper seasoning
1 1/2 tsp
house seasoning, recipe follows
1 c
chicken or fish stock
1 can(s)
(14 1/2-ounce) diced tomatoes
10-ounce package frozen cut okra
2 c
shrimp, cleaned, peeled, and deveined

How to Make Shrimp Gumbo Casserole


  • 1In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
  • 2Topping:
    1 egg, beaten
    1/3 cup milk
    12-ounce package corn muffin mix

    To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes
  • 3House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder

    Mix ingredients together and store in an airtight container for up to 6 months

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