Cajun Shrimp Casserole Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
• In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
• Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.

Steps:

• Preheat oven to 425 degrees.
• In a large skillet, melt butter over medium heat.
• Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
• Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
• Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
• Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
• Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
• Bake at 425 degrees for 20 minutes.

Steps:

• Preheat oven to 375°F (190°C).
• In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
• In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
• Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
• Bake for 25 minutes.
• In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
• Mix well.
• Add the sausage and shrimp into the same baking dish as the corn and potatoes.
• Bake for another 15 minutes.
• Top with fresh parsley. Serve with lemon wedges and beer!
• Enjoy!

Steps:

• 1. Heat 2 large pots on low heat.
• 2. Make sure 1 pot is filled more than half way full of water
• 3. Season 2 pounds of shrimp with crab boil, garlic salt, cajun seasoning and move to the fridge
• 4. Chop the onion, celery, and bell pepper.
• 5. Melt 1 1/2 sticks of butter in a large pot
• 6. When the butter has melted add onion, celery and bell pepper
• 7. Raise the heat to medium and saute 20 minutes
• 8. Raise heat on the pot of water and bring to a boil
• 9. Finely chop garlic
• 10. Add garlic to pot of vegetables.
• 11. When water begins to boil, add 1 tsp salt and pasta
• 12. Boil for 10 minutes then drain
• 13. Leave aside until needed
• 14. After vegetables have cooked for 20 minutes, add rotel
• 15. Cook 5 minutes
• 16. Add cream of chicken, chicken broth and half & half
• 17. Begin heating saute pain on low heat
• 18. Heat oven to 350
• 19. Cut velveeta into cubes then add to pot, stirring often
• 20. Add remaining butter to saute pan
• 21. When butter has halfway melted, raise heat to medium
• 22. When butter is completely melted, add shrimp to saute pan
• 23. saute 3-4 minutes
• 24. Add pasta to sauce and stir well
• 25. After shrimp is done add to sauce
• 26. put in 2 9x13 pans
• 27. Bake 15-20 minutes
• 28. Let cool 5 minutes

Steps:

• Over medium high heat, melt butter in a large skillet. Sauté onions & peppers 7 minutes, until tender. Add garlic; sauté 1 minute. Stir in lemon juice & shrimp; cook approximately 3 minutes.
• Stir in soup, wine, soy sauce, cayenne, & rice. Mix well, remove from heat.
• Pour into a sprayed 9x11 casserole dish. Top with Parmesan.
• Bake at 350, for 20 minutes. Serve with sliced lemons.

Steps:

• Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
• Preheat oven to 400°F.
• Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350*F.
• Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
• Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
• Combine shrimp mixture and rice.
• Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
• Bake for 25 minutes or until cheese is melted.
• ENJOY! I like to serve this with french bread warm from the bread machine!