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Creole Gumbo with Cornbread Muffins


Photo by Helen (#1) C.

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Rate this recipe 4/5 (1 Votes)


  • 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


Servings 1
Adapted from


Step 1


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.

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