Creole Gumbo with Cornbread Muffins
Photo by Helen (#1) C.
- Hot cooked rice (optional)
- 8 oz Cajun style Andouille sausage
- 3 celery stalks
- 1 medium onion
- 1 medium red bell pepper
- 2 garlic cloves
- 1/2 cup plus 1 tsp canola oil, divided
- 1/2 cup flour
- 2 cups low-sodium chicken broth
- 1 can (15 oz) no-salted added diced tomatoes, undrained
- 1-3 tsp Cajun Creole seasoning blend
- 1 lb shrimp, peeled and deviened (26-30 ct)
- 2 cups frozen sliced okra
- Hot cooked rice
- Nonstick cooking spray
- 1 box (8.5 oz) cornbread muffin mix
- 1 egg
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese (optional)
- 1 tbsp finely chopped fresh parsley
Adapted from keyingredient.com
Cut sausage into ½” slices. Using the Food Chopper, coarsely chop the onion and the bell pepper. Slice celery into ½” slices.
Heat ½ cup of the oil in the Pot over medium-low heat 3 minutes. Slowly whisk in the flour with Whisk; stir constantly about 10 minutes, or until roux is milk chocolate in color. Remove roux from the pot; set aside.
Add remaining 1 tsp oil, celery, onion, bell pepper, and pressed garlic using Garlic Press to Pot. Cook 3 minutes or until softened, stirring occasionally.
Stir in broth, tomatoes, roux, seasoning blend, and sausage; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, for cornbread, spray 6 1-cup (250 mL) Prep Bowls with nonstick cooking spray; place into 12” Steamer. Combine cornbread ingredients in a small bowl; mix well. Spoon about ¼ cup of batter into each prep bowl.
Stir shrimp and okra into the pot. Place steamer on pot. Cover and cook 18-22 minutes or until wooden pick inserted into center of cornbread comes out clean.
Remove steamer to hot pad or trivet; let stand 5 minutes. To remove cornbread, run a knife around rims of prep bowls and invert. Ladle gumbo into bowls and serve with cornbread and hot cooked rice, if desired.