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Cajun Shrimp Casserole

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Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Yellow onion 1 Large, chopped
  Sweet green pepper 1 Small, cored, seeded, and coarsely chopped
  Stalk celery 1 Medium, coarsely chopped
  Coarsely chopped/2 cups canned crushed tomatoes 2 Large, cored and coarsely chopped
  Whole bay leaf 2
  Dried thyme 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Ground red cayenne pepper 1⁄4 Teaspoon
  Basic chicken stock/Canned chicken broth 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Long grain white rice 1 Cup (16 tbs)
  Frozen sliced okra 10 Ounce, partially thawed and drained (1 Package)
  Medium shrimp 1 Pound, shelled and deveined
Directions

Heat the oil in a 6-quart Dutch oven over moderate heat for 1 minute.
Add the garlic, onion, green pepper, and celery, and saute, stirring occasionally, until lightly browned and limp about 10 minutes.
Add the tomatoes, bay leaves, thyme, salt, red pepper, stock, water, and Worcestershire sauce, and bring to a simmer.
Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the okra, cover, and cook for 5 minutes.
Stir in the shrimp, cover, and cook for another 8 minutes or until the rice is tender and the shrimp are cooked through.
Remove the bay leaves and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday
Ingredient: 
Shrimp

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