This Mardi Gras take a page from our latest book (page 44 to be exact) and celebrate with this gumbo inspired casserole! The Creole-spiced shrimp filling and satisfying biscuit topping will have your guests partying in the streets in no time!
Shrimp Gumbo Casserole
Serves 8
3 tablespoons olive oil
1 onion, chopped
½ green bell pepper, chopped
3 celery rib with leaves, chopped
3 garlic cloves, minced
2 (28-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 tablespoon plus 1/2 teaspoon salt
1 ¼ teaspoons freshly ground black pepper
1 teaspoon chili powder
1 teaspoon dried thyme
2 bay leaves
1 pound fresh okra, sliced
1 pound shrimp (31/35), peeled and deveined
2 teaspoons gumbo file
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
5 1/2 tablespoons cold unsalted butter
3/4 cup buttermilk
- Preheat the oven to 450°F.
- In a large saucepan set over medium-high heat, heat the olive oil, then add the onion, green pepper, celery, and garlic. Cook, stirring, for 6 minutes until soft. Add the tomatoes, tomato sauce, 1 tablespoon of the salt, pepper, chili powder, thyme, and bay leaves. Cover and cook slowly for 20 minutes. Add okra, shrimp and the gumbo file and cook for 3 to 5 minutes, until the shrimp turn pink.
- In a medium bowl, combine the flour, baking powder, cayenne pepper, sugar, baking soda, and the remaining 1/2 teaspoon salt. Using a fork, cut in the butter until the mixture resembles coarse cornmeal. Stir in the buttermilk until the mixture just comes together. Knead until a soft dough forms.
- On a lightly floured surface, roll out the dough until it is 1/2 inch thick. Using a 2 1/2 inch round cutter, stamp out 12 biscuits.
- Pour the hot gumbo into a 9 x 13 inch casserole dish. Arrange the biscuits on top of the gumbo. Bake until the biscuits are golden brown, about 20 minutes.
Casserole Queens 