Give Louisiana some love on your weeknight meal plan with this Cajun casserole.
Cajun Shrimp Casserole
Makes 6 to 8 Servings
- 1 pound andouille sausage, sliced ¼ inch thick
- 1 tablespoon unsalted butter
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 tablespoon minced garlic
- >½ teaspoons Cajun seasoning*
- 2 teaspoons chopped fresh oregano
- 2 teaspoons lemon zest
- ½ cup dry white wine
- 1 pound large fresh shrimp, peeled and deveined (tails removed)
- 1 (10.5-ounce) can cream of celery soup
- ½ cup water
- ¼ cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- 3 cups cooked long-grain rice
- ¼ cup grated Parmesan cheese
- Lemon wedges, to serve
- Garnish: chopped fresh parsley
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.
- In a large sauté pan, cook sausage over medium-high heat until browned and crisp, 5 to 7 minutes. Using a slotted spoon, remove sausage and let drain on a paper towel-lined plate.
- In same pan, melt butter over medium heat. Add onion, celery, and bell peppers; cook, stirring frequently, until vegetables are softened, 7 to 10 minutes. Add garlic, Cajun seasoning, oregano, and lemon zest; cook until fragrant, 30 seconds to 1 minute. Add wine; cook until wine is reduced by half, 2 to 3 minutes. Add shrimp, tossing to combine with vegetables. Cook until shrimp are pink around edges, 1 minute. Stir in soup, ½ cup water, parsley, Worcestershire, lemon juice, salt, and cooked sausage. Fold in cooked rice. Spoon into prepared baking dish and sprinkle evenly with Parmesan.
- Bake until shrimp are cooked and edges are bubbly, 15 to 20 minutes. Increase oven temperature to broil and bake until cheese is golden, 2 to 3 minutes more. Let stand for 5 minutes before serving with lemon wedges. Garnish with parsley, if desired.
We used Slap Yo Mama seasoning