All you need to complete the meal is a glass of pinot noir. Or a full-bodied beer.
Makes 6 servings
1 cup chopped onion
1 cup chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
Salt, pepper and garlic powder to taste
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes8 oz. spicy chicken cilantro sausage, precooked (or use the sausage of your choice)
2 cups shrimp, cleaned, peeled, and deveined
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix
In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, seasonings. Pour in stock and add tomatoes and sausage.
Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.
To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.