Cajun Shrimp and Corn Bread Casserole

This dumpling-topped shrimp casserole brings a taste of New Orleans to your kitchen no matter where you live. The corn bread dumplings on top of this shrimp recipe make it extra special.

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5.0 by 10 people

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 15 mins 400°F
  • Stand: 5 mins

Cajun Shrimp and Corn Bread Casserole

Directions

  1. Thaw shrimp, if frozen. Preheat oven to 400 degrees F. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large bowl combine shrimp and 1/2 teaspoon of the Cajun seasoning; toss gently to coat. Set aside.
  2. In a 10-inch cast-iron skillet or large oven-going skillet, cook sweet peppers, celery, and onion in hot oil over medium-high heat for 5 to 7 minutes or until vegetables are tender, stirring frequently. Add shrimp and garlic. Cook and stir for 2 to 3 minutes or until shrimp are opaque.
  3. Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Spread mixture in an even layer. Drop Corn Bread Dumplings into eight mounds on top of shrimp mixture.
  4. Bake, uncovered, for 15 to 18 minutes or until a toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Corn Bread Dumplings

Directions

  1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened.
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Nutrition Facts (Cajun Shrimp and Corn Bread Casserole)

  • Per serving:
  • 336 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 122 mg chol. ,
  • 496 mg sodium ,
  • 42 g carb. ,
  • 6 g fiber ,
  • 8 g sugar ,
  • 21 g pro.
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