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.
shameful.Â
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
Ingredients
- 1 pound thawed raw shrimp, peeled and deveined
- 1/2 of a 17.3oz package frozen puff pastry sheets, 1 sheet, thawed
- 1/2 tsp Cajun Seasoning
- 1 cup chopped green sweet pepper
- 1/2 cup sliced celery
- 2 tsp Gourmet Garden Garlic, or 2 tsp minced garlic
- 1 tbsp Olive Oil
- 1 pound cooked smoked andouille sausage, sliced
- 14.5 oz can diced tomatoes, drained
- 10.75 oz can cream of chicken soup
- 9 oz package frozen cut okra, thawed
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- 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, in a very large skillet cook sweet pepper, onion, celery, and garlic in hot oil over medium heat for about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt and cayenne pepper; heat until bubbly. Add the shrimp and return to a boil. Transfer the shrimp mixture to a 3 quart baking dish.
- Bake uncovered for 15 minutes. Place the puff pastry circles on top of the gumbo mixture, and bake for an additional 10 minutes or until the puff pastry is golden brown and edges of gumbo are bubbly.
- Enjoy!
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
This look delicious I want to prepare this recipe but I don’t like okra, what kind the vegetable can use instead?
You can try fresh green beans! 🙂
This sounds fantastic and I will try it soon. But, just for the record. gumbo does not necessarily have to have okra (but I do love it). We Cajuns make a poultry gumbo, any poultry, but mostly chicken. It can also have sausage and or shrimp, but has no okra or tomatoes. It is delicious.
The name of Okra in the original language of its black heritage is GUMBO. You can make all the poultry soup you want, but the only REAL Gumbo is made with okra, and seafood. I’m an 83 year old, and know what I’m talking about. My son makes chicken and andouille soup and some call it gumbo, but it’s not, it’s just soup.
I am from Tennessee. Imagine my shock when I moved to Pennsylvania and found they had not heard of okra. The cashier in a grocery store asked if I had found everything that I needed and, when I mentioned not finding okra, he asked me what it was.
This looks adorable with the biscuits and amazing all at one glance! Thanks for sharing this!
I love Gumbo. My hubby and I visited New Orleans and I’ve been craving for some Gumbo ever since the trip. How fun to turn this Southern classic into a casserole!? I can’t wait to try it. Wish you a wonderful weekend and thanks for sharing.
Thanks Amy! 🙂
Wow, I love this Shawn! I’m a BIG fan of gumbo. Great idea!!
Thanks Cassie, I just loved this dish!
The south is on my list of places to go when I retire and have loads of free time and can buy an RV and disappear without the kids…oops am I getting ahead of myself 😉
Be careful Gerry, if you get off the main roads in Mississippi or Arkansas in your RV, you will disappear. Best to start out in Virginia just to get the real feel of the South, not the Deep South! Or better yet, just fly into New Orleans for your gumbo.
I am SO SO SO SO bookmarking this for next week’s dinner plan! I LOVE gumbo and all Southern food even though I’m not one bit Southern and have never visited, haha. Seriously — Cajun food owns my soul and gumbo happens to be my all-time fave. Love this, Shawn!!