This hearty seafood casserole is filled with shrimp, cheese and rice and gets its Cajun flair from the addition of okra, bell peppers, and cayenne pepper. It's a great choice for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.
Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; 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 and next 4 ingredients until blended. 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. Garnish, if desired.
*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.
I made this the first time for a Mardi Gras office potluck and the dish was licked clean for me. Made it again tonight for Sunday supper. Like other reviewers, I like that you can make this your own. On my second try, I replaced the okra with diced celery, added a pound of andouille sausage (you could use smoked), omitted the salt and used 1 1/2 tsp Tony Chachere's Creole seasoning. For some reason my store was out of grated Parmesan, so I used grated Asiago instead and I think it was better for it.
This turned out very very good! I did make a few additions though. This is a great base recipe though. I added celery, mushrooms, rotel tomatoes, and Cajun andouille sausage. Also added fresh parsley, doubles the cayenne, added old bay and Cajun spice. Also cooked the rice in chicken stock instead of water. It turned out amazing and the dish was practically licked clean and complemented all night long at the party I took it to. I give it 4 stars though since my additions made it perfect 😉