Shrimp Creole Cornbread with Creole Sauce
- 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
- 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
- Heat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven
- Cornbread: 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.
- Creole Sauce: 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 for 20 to 30 minutes.
- Remove and discard bay leaf.
- To serve, cut cornbread into wedges and serve with sauce.
Yield: 8 servings