I was feeling adventurous this weekend and decided to try something totally new. A recent mental inventory of our freezer trunk reminded me we had a bunch of okra I froze and a bag of shrimp that were just begging to be used up. So the following dish emerged: Cajun shrimp casserole (thanks to SouthernLiving.com and Elaine Jeansonne of Cottonport, Louisiana.) It’s a fairly simple meal although chopping up the onions and bell peppers, and peeling the shrimp can be a bit of a pain. You could use pre-chopped and frozen bell peppers and onions if you are short on time and have them available.
The end result was a bit like gumbo because of the creamy soup…and probably also because the okra was a bit gooey after being frozen whole. This is one of the few dishes where the consistency of your okra really doesn’t make a difference. If you want a dish with a lot of flavor, add more cajun seasoning and cayenne pepper. The way it is below has a nice mild flavor. All of us thought it was fantastic, even Mackenzie who gobbled it all down. Getting rice into your mouth with 1 year old hands that are still in training is no easy task!
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- 2 pounds unpeeled large fresh shrimp
- 1/4 cup butter
- 1 small red onion chopped
- 1/2 red bell pepper chopped
- 1/2 yellow bell pepper chopped
- 1/2 green bell pepper chopped
- 4 garlic cloves minced
- 2 cups fresh or frozen sliced okra
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 can cream of shrimp or cream of mushroom soup 10 3/4-ounce
- 1/2 cup dry white wine
- 1 tablespoon soy sauce
- 1 1/1 teaspoons cajun seasoning
- 1/2 teaspoon cayenne pepper
- 3 cups cooked long-grain rice
- 1/4 cup grated Parmesan cheese
Ingredients
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- Peel shrimp; devein, if desired.
- Melt butter in large skillet over medium-high heat. Add onion and bell peppers; sauté 7 minutes or until tender.
- Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes.
- Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup, white wine, soy sauce, cajun seasoning, cayenne until blended. Finally add rice and mix well.
- Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
- Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned.
As usual, I split this casserole up into two dishes: one with four servings to eat two nights in a row, and another with 2 portions to freeze. This casserole is surprisingly filling, even when the portions look a bit small. You can make the casserole up to a day in advance, then cover it and stick it in the fridge. Let it stand 30 minutes on the kitchen counter before baking it as directed below. If you freeze the casserole, leave off the Parmesan cheese, cover it tightly and freeze. Again, let it stand at room temperature for 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Then uncover it, sprinkle evenly with Parmesan cheese, and bake uncovered for 10 more minutes or until the cheese is lightly browned. Source: Southern Living & Elaine Jeansonne
