Creole Gumbo with Cornbread Muffins

Photo by Helen (#1) C.

Creole Gumbo with Cornbread Muffins
Adapted from keyingredient.com
Creole Gumbo with Cornbread Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

Directions Gumbo: 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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