Creole shrimp filling
4 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, thinly sliced
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 tablespoon creole seasoning
2 tablespoons flour
one 14-ounce can diced tomatoes
1/2 cup tomato sauce
1 cup chicken broth
1 bay leaf
8 ounces bay shrimp
1/2 cup (1 stick) unsalted butter at room
2 teaspoons granulated sugar
2 eggs at room temperature
1/4 cup peeled and diced mild green chiles,
fresh or canned (drained)
1/2 cup corn kernels
1/2 cup canned cream-style corn
2 tablespoons finely chopped red bell
2 tablespoons finely chopped green bell
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and bell peppers. Cook until the vegetables are tender, about 3 minutes.
Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. S
prinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf.
Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes.
Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish.
Set aside in a warm area, while preparing the topping.