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Shrimp Gumbo Casserole Recipe

Shrimp Gumbo Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 1-10 of 55

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  • on February 21, 2011

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    I liked it a lot

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  • on January 21, 2011

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    We thought this was pretty great! No, it doesn't taste like my typical gumbo but for a quick fix faximile it's really good.

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  • on January 06, 2011

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    Paula, this was a hit at my house. My husband loved it. I used the Tony Charere seasoning on my shrimp and veggies to give it a kick and only 8 oz of corn break mix compared to 12 so it wont be dry. We loved it, and its so good as leftovers. Enjoying right now at lunch. Thanks

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  • on December 31, 2010

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    Just finished making the casserole. OMG!!! It is so good. I can't wait for my husband to come home to taste it. Thanks Paula.

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  • on July 25, 2010

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    Just made this tonight & boy was it a hit! Looking at some of the reviews not sure what happened to theres but I had no issues with soggy okra, no flavor etc.....
    We LOVED it! Paula never fails me. I made it with chicken broth & added smoked sausage (at the same time as the shrimp and a little bit of red pepper flakes,couldn't find bay leaves at the store but didn't really miss it. My husband wasn't happy when I told him what I was making for dinner but boy was he surprised,he loved it! I will for sure make this again. Thanks Paula,you are the BEST!!!

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  • on January 20, 2010

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    I needed more flavor so I changed out the lemon pepper for 2 tb. cajun seasoning and reduced the salt in the "house seasoning". Also upped the shrimp from 2 cups to a pound. This works well along side some cajun rice.

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  • on January 18, 2010

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    The liquid could have been seasoned better. I was looking for a short cut to gumbo and I didn't find it wilth the "Shrimp Gumbo Casserole". I did not taste any hint of gumbo and that is what I was looking for. New spices could make it better but I don't have the foggiest idea what spices to use. Wouldn't try this one again but I am still one of your biggest fans Paula.

    Cynthia H.

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  • on September 06, 2009

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    I love this recipe. I did make a change though. Instead of Paula's "house seasoning" I opted for Tony Chachere's Herbs & Spice seasoning...making it more spicy and a little garlic, an extra bay leaf. It is a keeper, we LOVE it.

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  • on September 02, 2009

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    My husband and son do not like gumbo, but I was watching your show and wanted to cook something different with the shrimp I had in the refridgerator. I added some smoked sausage to the recipe and both my husband and son could not stop eating it. This dish would be great to make on a camping on an open fire.
    Thanks for the good recipes.

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  • on July 14, 2009

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    I needed a gumbo fix but I didn't want to spend all night making a classic, slow-cooked gumbo. I saw this recipe and the short prep and cook time and gave it a try.

    I had my doubts about the garlic powder in the "house" seasoning. Real garlic would have been better in this dish.

    Pepper? Would have liked hot sauce more.

    Celery? I followed the recipe but I just don't like the flavor it added.

    The cornbread didn't cook in the allotted time. I doubled the bake time, then broiled for a couple of minutes to get some brownness on top.

    Overall, it tasted salty. Even without ham or sausage, the dish was heavy.

    It needs some acidity and greenness to lighten it up. Maybe a few squeezes of lemon juice (skip the lemon pepper and some fresh parsley would do the trick.

    Sorry Paula. I didn't like the diced tomatoes either. Everything looked separate on the dish. Would use crushed tomatoes next time and have everything swimming happily in a nice sauce.

    As a stew, without the clunky cornbread, served over rice - this recipe would be just fine. Just don't call it a gumbo though.

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