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" Shell and devein shrimp; if you like, leave tail part of shell on shrimp. Rinse shrimp with running cold water. Cut chicken-breast halves into 1/2-inch strips. Chop onion. Remove casing from sausages. In 10-inch skillet over medium heat, in 1 tablespoon hot salad oil, cook sausage meat until browned, stirring frequently. With slotted spoon, remove sausage meat to medium bowl. In same skillet in drippings and 1 more tablespoon hot salad oil, cook onion 10 minutes; add chicken and cook 2 to 3 minutes longer or until onion is tender and chicken is lightly browned; remove to deep 3-quart casserole. Add shrimp and okra to casserole. Preheat oven to 400 degrees F. In same skillet over low heat, into 2 more tablespoons hot salad oil, stir flour and 1/2 teaspoon salt; cook 1 minute. Gradually stir in clam juice until blended; stir in stewed tomatoes and cook, stirring frequently, until mixture boils and thickens slightly. Pour into casserole. Into sausage meat, stir corn-muffin mix, milk, egg, and 1/2 teaspoon salt just until mixed. Spoon corn-bread batter over seafood mixture around edge of casserole leaving center open. Bake casserole, uncovered, 20 minutes or until corn bread is nicely browned. Cover casserole loosely with foil to prevent overbrowning; bake 20 to 25 minutes longer until mixture is hot and bubbly and shrimp turn opaque throughout. Let stand 10 minutes before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5459/louisiana-gumbo-casserole-2821/?src=shelter_footer>