Shrimp Gumbo Casserole with Cornbread

Ingredients:

Gumbo

• 2 cups peeled shrimp
• 1 can (400 g) of canned chopped tomatoes in their own juice
• 300 g frozen okra
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 2 tbsp. l. olive oil
• 2 bay leaves
• 1/2 tsp dried thyme
• 1 teaspoon lemon pepper
• 1.5 tsp homemade seasoning, recipe included
• 1 cup chicken or fish broth

Cornbread

• 1 egg, beaten
• 1/3 cup milk
• 350 g of cornbread flour mix

Homemade seasoning

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. In a cast-iron skillet, sauté the onion and celery in butter. Add the bay leaf, thyme, lemon pepper, and homemade seasoning. Pour in the broth and add the tomatoes and okra. Cover and simmer at a low simmer for 30 minutes. Remove from the heat and add the shrimp.
2. Prepare the cornbread by preheating the oven to 200°C (400°F). Whisk the egg, milk, and cornmeal mixture together. Spread the batter on top of the gumbo, leaving the center open. Bake for 15 to 20 minutes.
   
   Homemade seasoning:
   
   Mix all ingredients and store in an airtight container for up to 6 months.
   
   
   Culinary advice: This South American dish is typically cooked and served in an iron skillet, but can be cooked in a skillet with an ovenproof handle.