RECIPE SUBMITTED BY TABITHA LILLY
Shrimp Creole Skillet Casserole
Filling
4 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, thinly sliced
1 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Creole seasoning
2 tablespoons flour
One 14-ounce can diced tomatoes
1 cup chicken broth or seafood stock
1 bay leaf
1/2 lb to 1 lb shrimp
Topping
Your favorite cornbread recipe
Instructions
Melt butter in iron skillet saute veggies until soft using high heat
reduce heat to Med/high
Add Garlic and Creole seasoning until aromatic
add flour cook for about 1 min
add stock/broth tomatoes and bay leaf, simmer until thickens (about 5 min)
Mix shrimp into mixture
Pour Cornbread batter over mixture
Bake at 375 until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes
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