FRENCH ONION SOUP VIA INSTANT POT2 T. butter2 T. olive oil3 lbs. yellow onions, thinly…
Cajun Shrimp Casserole
| Cajun Shrimp Casserole | Print |
Recipe By: Alice Morrow
Cajun Shrimp Casserole
Ingredients
- 2 lbs. large shrimp, leave tails on
- ¼ c. butter
- 1 small red onion, chopped
- ½ c. of each color bell pepper (red, yellow, orange, green)
- 2 T. minced garlic
- 2 c. fresh or frozen sliced okra, optional
- 1 T. fresh lemon juice
- 2 links of smoked pork sausage, sliced
- 2 t. salt
- 1 (10 ¾ oz.) can cream of shrimp soup
- ½ c. white wine
- 1 T. soy sauce
- Red/black pepper, garlic powder
- 3 c. white or brown rice, cooked
- ½ c. grated parmesan cheese
- 1 bunch green onions, chopped
Instructions
- Melt butter in large skillet. Add onion and bell pepper, sauté until tender.
- Add garlic and cook for another minute.
- Stir in okra, lemon juice and salt. Cook for 3-5 minutes.
- Season shrimp with salt, red/black pepper and garlic powder and add to the skillet. Cook until shrimp are pink.
- Take sliced sausage and place in pot of boiling water. Let cook for about 8 minutes. Drain.
- Add sausage to shrimp and mix.
- Add soup, wine, soy sauce, rice and season to taste. Blend well.
- Pour into lightly greased 11x7” baking dish.
- Sprinkle with parmesan cheese.
- Bake 350 for 15-20 minutes or until casserole is bubbly and cheese is lightly browned.
- Garnish with green onions.
Notes
*****Unbaked casserole can be made 1 day in advance. Cover and refrigerate. Let stand 30 minutes at room temperature before baking.
To freeze unbaked, do not add parmesan cheese, cover tightly and freeze. Defrost in refrigerator and let sit at room temperature 30 minutes before baking.
To freeze unbaked, do not add parmesan cheese, cover tightly and freeze. Defrost in refrigerator and let sit at room temperature 30 minutes before baking.
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