Creole Gumbo with Cornbread Muffins

By á-47895

Photo by Helen (#1) C.

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

Preparation

Step 1

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.