Paula Deen Shrimp Gumbo Casserole

Paula Deen shrimp gumbo casserole is a bubbly skillet dish with shrimp, okra and tomatoes under a golden corn muffin topping that comes together in 30 minutes. This easy Southern shrimp dinner fits potluck night, Sunday dinner and church supper, and it easily feeds a crowd of fifteen.

Simmer the okra, tomatoes and stock for the full 30 minutes, because that is when the vegetables soften and the broth turns into real gumbo flavor. Cut it short and the base tastes thin and the okra stays firm.

Paula stirs the shrimp in off the heat, so they cook gently under the hot topping instead of turning rubbery on the stove. Leaving the center of the skillet uncovered lets steam escape, which keeps the corn muffin dollops light and golden instead of gummy.

Paula Deen Shrimp Gumbo Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

160

kcal

Spoonfuls of corn muffin batter bake into golden, tender clouds over a savory gumbo base of shrimp, okra and tomatoes. The edges turn crisp while the center stays soft and saucy.

Ingredients

• 1 cup finely chopped onion
  

• 1 cup finely chopped celery
  

• 2 tablespoons Olive oil
  

• 1 (14.5 oz) can diced tomatoes
  

• 2 bay leaves
  

• 1/2 teaspoon dried thyme
  

• 1 (10 oz) package frozen cut okra
  

• 1 teaspoon Paula Deen's Lemon-Pepper Seasoning
  

• 1 1/2 teaspoons Paula Deen's House Seasoning
  

• 1 cup or fish stock chicken stock
  

• 2 cups cleaned, peeled, and deveined shrimp
  

• 1 beaten egg
  

• 1/3 cup milk
  

• 1 (12 oz) package corn muffin mix
  

Directions

• Saute the vegetables: Heat 2 tablespoons olive oil in an iron skillet and saute 1 cup chopped onion and 1 cup chopped celery. Cook until they soften, so they build a sweet base for the gumbo.
• Add the seasonings: Stir in 2 bay leaves, 1/2 teaspoon dried thyme, 1 teaspoon Lemon-Pepper Seasoning and 1 1/2 teaspoons House Seasoning. Let them warm in the oil for a moment while the onions soak up the flavor.
• Simmer the gumbo: Pour in 1 cup chicken or fish stock, then add the 14.5 oz can of diced tomatoes and the 10 oz package of frozen cut okra. Cover the skillet and simmer gently for 30 minutes.
• Stir in the shrimp: Take the skillet off the heat and stir in 2 cups cleaned, peeled and deveined shrimp. The hot gumbo will start cooking them while you make the topping.
• Mix the topping: Preheat the oven to 400°F and beat 1 egg with 1/3 cup milk. Add that to the 12 oz package of corn muffin mix in a separate bowl and stir just until blended.
• Top and bake: Drop the batter by tablespoonfuls onto the hot shrimp mixture, leaving the center uncovered. Bake for 15 to 20 minutes, until the topping is golden brown.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make shrimp gumbo casserole without an iron skillet?

Yes, any large frying pan with an ovenproof handle works. Paula notes that this dish is usually served in an iron skillet, but the pan only needs to go from stovetop to oven.

Can I use fresh okra instead of frozen?

Fresh okra works if you slice it into rounds and add it at the same time as the tomatoes. It may need a few extra minutes of simmering to soften, so taste a piece before you add the shrimp.

Should I use chicken stock or fish stock?

Either one works, since the recipe calls for chicken or fish stock. Fish stock gives a deeper seafood flavor, while chicken stock is milder and easier to find.

How do I keep the shrimp from getting tough?

Stir the shrimp in only after the skillet is off the heat. They then cook gently in the hot gumbo and under the oven topping instead of boiling in the pot.

Can I make the gumbo base ahead of time?

You can simmer the vegetable base earlier in the day and keep it covered in the fridge. Reheat it until hot, then stir in the shrimp and bake the topping fresh so it rises properly.