Shrimp Creole Cornbread With Creole Sauce Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "shrimp creole cornbread with creole sauce"
shrimp creole cornbread with creole sauce
cornbread
2 eggs
1/4 cup vegetable oil
8 ounces sour cream (about 1 cup)
1/2 cup milk
1 1/2 cups self-rising cornmeal mix
4 ounces (1 cup) shredded monterey jack cheese
2 to 3 teaspoons dried creole seasoning
2 teaspoons chopped fresh parsley
1 pound shelled, deveined uncooked medium shrimp
4 ounces cream cheese, cubed
creole sauce
2 tablespoons butter or margarine
1/4 cup chopped onion
1/3 cup chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 teaspoons salt
1 tablespoon granulated sugar
3 tablespoons worcestershire sauce
2 teaspoons hot pepper sauce
preheat oven to 400 degrees f. grease a 10-inch cast iron skillet; place in oven to heat.
in a large bowl, beat eggs. blend in oil, sour cream and milk. add remaining cornbread ingredients except cream cheese; stir until blended. pour batter into hot skillet. dot evenly with cubed cream cheese; press into batter. bake at 400 degrees f for 30 to 35 minutes or until golden brown.
meanwhile, melt butter in a medium saucepan over medium heat. add onion, celery and garlic; cook until vegetables are tender, stirring frequently. add remaining sauce ingredients; mix well. heat until bubbly; reduce heat and simmer 20 to 30 minutes. remove and discard bay leaf.
to serve, cut cornbread into wedges and serve with sauce.
makes 8 servings.
