Another Delicious Sampling of the Big Easy
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I love how fast all of this came together! Of course, if you really like cornbread but don’t care for shrimp (or are allergic to them), you could substitute cubed pork, andouille sausage, or even skinless boneless chicken.
However, if you’re using pork or chicken it will take a little longer to cook through than the shrimp, so pay attention to that. It won’t be the same dish if you do that, obviously, but I think that it would still be very tasty!
Ingredients
1 pound fresh or frozen large shrimp in shells
1 teaspoon salt-free Cajun seasoning (I went with Louisiana Cajun seasoning)
2 medium green and/or red sweet peppers, coarsely chopped (1 1/2 cups)
2 stalks celery, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 tablespoon canola oil
2 cloves garlic, minced
1 15 ounce can no-salt-added black-eyed peas, rinsed and drained (I just went with Bush’s)
1 14 1/2 ounce can no-salt-added stewed tomatoes, undrained and cut up (I used Hunt’s)
1 recipe Cornbread Dumplings (below)
Snipped fresh parsley (optional)
Cornbread Dumplings
3/4 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/3 cup fat-free milk
2 tablespoons canola oil
Directions
To make Cornbread Dumplings:
In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside. In a small bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until combined.
To make casserole:
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 large 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 minutes.
3. Stir in black-eyed peas, tomatoes, and the remaining 1/2 teaspoon Cajun seasoning. Bring to boiling. Drop Cornbread Dumplings into six mounds on top of shrimp mixture.
4. Bake, uncovered, for 12 to 15 minutes or until a wooden toothpick inserted in centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
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Quick tip: If you can get your hands on fresh shrimp, it’ll give you the tastiest results!
Thanks to Recipe.com for this delicious Cajun casserole.