I went to school at The University of Houston, and I truly miss the goodness of southern cookin.
Then I got a craving for some Gumbo and it just had to happen.
I found this very fun recipe in a Better Homes and Garden magazine from last summer, and it totally hit the spot.
If you’re not familiar with Gumbo, it is a thicker soup full of vegetables and spices.
It has to contain okra, which, before I moved to Texas had never heard of nor had I ever eaten it.
Okra is a fantastic vegetable that works as a thickener for the gumbo.
It’s also completely delicious when battered and fried… but that’s for another time…
Don’t worry if you can’t find it in your produce section, head over to the frozen vegetables and you’ll find it there.
For this casserole I took some puff pastry sheets and punched out some circles with a cookie cutter, then sprinkled some Cajun seasoning on top. They bake up and serve as a flaky crust with a little kick of spice.
Since Mr. Groundhog lied and we are having several of inches of snow fall every day, this Shrimp and Sausage Gumbo Casserole was the perfect way to warm up. I loved the spice from the cayenne pepper and the andouille sausage. If you’re not into eating spicy food, switch out the andouille sausage for a kielbasa sausage and trim back on the cayenne pepper and Cajun seasoning.
Oh how I miss the dirrrrty south.
Shrimp and Sausage Gumbo Casserole
- 1 pound thawed raw shrimp, peeled and deveined
- 1 package frozen puff pastry sheets, 1 sheet, thawed
- 1/2 tsp Cajun Seasoning
- 1 tbsp Olive Oil
- 1 cup green bell pepper, chopped
- ½ large onion, diced
- 1/2 cup celery, sliced
- 2 tsp minced garlic
- 1 pound andouille sausage, sliced
- 14.5 oz diced tomatoes, drained
- 10.75 oz cream of chicken soup
- 9 oz okra, (from frozen) thawed
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking sheet. Lay puff pastry sheet on a lightly floured surface and use a round cookie cutter to punch out 2 to 3 inch circles. Place on prepared baking sheet and sprinkle with Cajun seasoning. Bake for 10 minutes.
- Meanwhile, heat a large cast iron skillet over medium-high heat and add in the olive oil. Add in the bell pepper, onion and celery and cook until tender, about 4 minutes. Add in the garlic and cook until fragrant, about 30 seconds.
- Stir in the sausage, tomatoes, cream of chicken soup, okra, tomato paste, salt and cayenne pepper; heat until bubbly. Add the shrimp and return to a boil for just 3 minutes. (if using a non oven-safe skillet, transfer the mixture to a 9x13" baking dish).
- Place the puff pastry circles on top of the gumbo mixture, and bake for an additional 10 to 15 minutes or until the puff pastry is golden brown and edges of gumbo are bubbly. Enjoy!