Shrimp Gumbo Casserole

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Shrimp Gumbo Casserole Shrimp Gumbo Casserole Recipe Courtesy of

Servings: 6 servings
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
14 1/2-ounce can diced tomatoes
2 bay leaves
1/2 teaspoon dried thyme
10-ounce package frozen cut okra
1 teaspoon Paula Deen’s Lemon-Pepper Seasoning
1 1/2 teaspoons Paula Deen’s House Seasoning
1 cup chicken or fish stock
2 cups shrimp, cleaned, peeled, and deveined

1 egg, beaten
1/3 cup milk
12 ounce package corn muffin mix





In 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.

To prepare the topping, preheat oven to 400 degrees.  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 15-20 minutes.

Cook’s Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

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Show: Paula's Home Cooking
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Publication: Savannah Country cookbook

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Reader Comments:


Im a student without an actual skillet just a larger pan that looks like one but is not oven safe. Any way I can do this just on the stove top

By blase on April 04, 2014


Me encantan tus recetas y el mensaje de union familiar que observo en cada uno de tus programas. Hace poco tiempo murio mi madre,tu me la recuerdas mucho, hera asi como tu, alegre, positiva, y una excelente cocinera. Mi madre trabajo por mucho tiempo en un alberge para niños en situación de calle, era la cocinera y la mejor. Me despido,te envio muchos besos y muchos más para Boby.

By rosario guadalupe villarreal flores on March 09, 2012


all i wanted for christmas was your pots and pans. everyone told my husband that was not a good gift, but i told him thats what i wanted. i love my pots and i am so glad he did not listen to is alot easier when the food doent stick to the pot.

By jeanett scarbrock on January 09, 2012


Ok! Someone had the same challenge (and disappointing surprise) that I had when I prepared a 'Best of the Rest' recipe from the 5th Anniversary Cooking With Paula Magazine Keepsake Edition, CHICKEN AND SAUSAGE GUMBO. I did everything as indicated, and it looked beautiful and was chunky, but oh-so bland! I was so disappointed, because I prepared it for a ladies meeting, and because I had always had such great results with Paula's recipes, I did not taste it before serving it! Well, it's a good thing, I had laid out some seasonings and spices, because the Gumbo needed them!, and when used, the Gumbo was delicious!!! So - the 'key' is to remember to add your seasonings, file', salt, pepper, etc. (and I'd think you want to make sure to include in the preparation of the roux)!

By Anonymous on September 01, 2011


the whole family loved it! i did add a little smoked sausage to it, but left everything else the same. i will definitely cook this again!!!

By Anonymous on May 20, 2010


I loved this recipe. I didn't use the topping. Just used it as a quick gumbo and served over rice. All my guests loved it and I will definately use it again!. MCarter

By Anonymous on April 27, 2010


This was a super-delicious and very simple dish to make. The only suggestion I would make is to cut back on the okra just a little and possibly add a little smoked sausage. It was a hit with my whole family!

By Anonymous on April 22, 2010

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