Posted by: dinainsuburbia | November 14, 2008

food network day 3: Paula Deen’s shrimp gumbo casserole

I must be on a casserole kick, huh?  Notice that so far all the food network recipes I’ve tried have been one-pot meals?  I do it because it makes clean up easy (’cause who wants to spend their night in the kitchen) and because my lovely husband loves one-pot meals.  If you present a plate of separate food to my husband (i.e.- a square meal consisting of meatloaf, rice pilaf, and a vegetable) he ALWAYS eats the three items separately and ALWAYS starts with the starch.  So he’ll eat all the rice pilaf first (after dousing it with ridiculous amounts of hot sauce), then the beef, and then- well- he’s too full- no veggies for him!

By putting everything together in one pot I can get him to eat his veg.  I know- instead of one toddler I have two.  Why are men, in general, oftentimes toddler like when it comes to their odd idiosyncratic behavior?

Day three was reserved for Paula Deen’s shrimp gumbo casserole.  I picked this because shrimp was on sale at the local Waldbaums last week AND we both love down home Nawlin’s style food.

I have to say this one was just “eh”.  Maybe it’s because we both aren’t crazy about okra.  Maybe it’s because I didn’t use the house seasoning, but instead used fresh garlic (although I can’t imagine that would make SO Much of a difference).  Maybe it’s because I didn’t read the recipe correctly and didn’t allow pot to simmer for 30 minutes, or maybe it’s because I couldn’t find a 12-ounce box of cornbread and used 16 ounces instead (that was a little too much cornbread).  Sheesh- did I do anything right?  In any event- I might try this one again in theory- but with leftover chicken and some sausage (and I’ll definitely leave out the okra).

Tonight’s dinner?  Giada De Laurentiis’ chicken florentine style.



  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon lemon-pepper seasoning
  • 1 1/2 teaspoons House Seasoning, recipe follows
  • 1 cup chicken or fish stock
  • 1 (14 1/2-ounce) can diced tomatoes
  • 10-ounce package frozen cut okra
  • 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 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.

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.

House 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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