Cajun Shrimp Casserole

  • Layla207 Posted: 12/28/08
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    Good recipe. Probably would add more cheese next time. And less liquid. It was a tad soupy.

  • LWurtzel Posted: 01/07/09
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    Fabulous recipe! I omitted salt (not needed with salty soup, soy sauce, and parmesan cheese) and used half the butter called for. I added some olive oil to the butter when sauteeing the veggies. Made it one day ahead - worked great. Served it with a Caesar salad and French bread.

  • Patty42 Posted: 11/19/08
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    This was super! A little chopping and sauteeing and voila! An excellent casserole that will appeal to all my family members from 4 to 86. Will definitely become a mainstay.

  • BeckyL Posted: 11/11/08
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    One of the best dishes I've made recently; everyone loved it. Reheats well (leftovers were great as well).

  • amyc79 Posted: 07/02/10
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    I actually thought this recipe was only so-so, but my father, who does not have much of an appetite anymore, loved it and went back for seconds, so I'm giving it 4 stars instead of 3. I halved the shrimp and there was still a LOT. Also omitted okra and added some cajun seasoning with a heavy hand (salt free, if yours is salted add it with restraint), which I think helped. However, I probably won't make it again unless he requests it.

  • bayougal Posted: 01/15/09
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    Worthy of seconds and thirds (!) from our guests. Added my own salt-free cajun seasoning to the shrimp before cooking - added a real punch I think. Definately a keeper.

  • Eylphyn Posted: 03/14/10
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    We all absolutely loved this recipe from 15 years old to 45! I even made it again using turked smoked sausage to make a cheap go to weeknight meal and it was just as tasty.

  • Lovestoeat Posted: 11/16/08
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    I loved it, my husband just thought it was okay. The first couple of bites I had, I thought it was all right. But, the more I ate, the more I loved it. I used frozen cooked shrimp and just added it at the last minute before putting the casserole into the oven. I also added just a couple of dashes of Old Bay Seasoning. I may make this for a potluck, but probably not at home, since hubby wasn't crazy about it.

  • CarolineM87 Posted: 11/16/10
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    This was a great casserole. People always ask me for the recipe! A bit pricey on a college budget, but definitely a crowd pleaser. Make sure to add a little extra spice if you are from the south like me!

  • wjc500 Posted: 04/18/10
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    Very nice recipe. I gave it 4 stars as I really liked it, but it probably isn't the type dish I would serve at a special occasion. If you don't like the texture of okra, try baby okra. Only change I made was to substitute 1 tablespoon cajun spice for the cayenne pepper as I wanted more of a kick. But if you do not like spicy, or for children, I would recommend trying the 1/2 teaspoon of cayenne first.

  • Mabrie Posted: 12/11/08
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    This was great--I doubled the recipe for a group, added more vegetables and extra shrimp. Everyone had second and third helpings. It was delicious!

  • laylaz777 Posted: 06/08/10
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    What a delicious dinner! Made a few changes based on others' suggestions: 1) added mushrooms, though I sauteed them separately and added to the final mixture pre-oven to avoid adding their juices; 2) added some Old Bay seasoning; 3) used a can of Healthy Request Cream of Mushroom soup since our store didn't carry Cream of Shrimp. I prepped everything the night before and just cooked/baked right before dinner. It was wonderful! Next time I'll kick up the seasoning as we like it spicier. It's definitely nice enough to serve for company, with a green salad and crusty bread. I agree with other reviewers that you could easily sub chicken or even sausage. Very comforting and delicious!

  • Molly00 Posted: 01/03/09
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    This recipe was amazing! Had just the right amount of shrimp and spiceness =) Would definately make again!

  • LesleyD Posted: 12/16/08
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    I made this recipe for a ladies Christmas luncheon. It was a hit! I knew that one of the ladies attending the luncheon is allergic to MSG, which is in soup and soy sauce, so I substituted. I used Tamari Sauce rather than regular soy. Also, I couldn't find Cream of Shrimp or Mushroom soup without MSG, so I substituted with a can of Seafood Bisque. I used peeled shrimp and did not add okra (not a fan). Oh, also, I reduced the amount of salt from 1-1/2 to 1-1/4, but I think you could get by with 1 tsp. of salt. There is salt in soy and soups. I will definitely make this again. By the way, this is not spicy. If you are looking for something with its own bite, add more cayenne.

  • LisaPhx Posted: 02/02/09
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    Good recipe. I used creole seasoning rather than the cayenne, and I definitely could have used more than called for in the recipe, since it's not spicy at all. But, the flavor is good. The only other recommendation is to use a little less wine than called for. Maybe I used the wrong kind of wine, but the flavor is very evident in the finished product. I also substituted chicken for shrimp. Overall, this is a tasty dish.

  • ZerlinaVania Posted: 03/01/09
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    I made this for the first time tonight. The recipe was really simple to follow, except I accidentally left off the okra (I forgot it was in the freezer). I added some hot sauce and used Old Bay instead of the cayenne. I'm glad I have leftovers to bring for lunch tomorrow because it's delicious. I would serve this with a side salad if I had guests coming over and don't want to slave away at the stove.

  • Jnetdabn2 Posted: 01/02/10
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    Great recipe. Being from Cajun Country, we added cajun seasoning to give it that spicy kick!!

  • pharota Posted: 03/07/09
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    Wonderful Casserole! For someone who doesn't cook very much and is a beginner, I have to say I loved the way this recipe turned out, and so did my boyfriend. I did a few tweeks; mainly I omited the salt because of the soy sauce and parm, and I did not make it with okra because my grocery store didn't have any. With those changes, it was still wonderful. If you were going to try to make the recipe a bit healthier, I doubt that you would have to use all of the butter. Really, I think only about 2-3 tbsp would do, not 4. Delicious!

  • hutchinsont Posted: 02/25/09
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    Made it last night in honor of Fat Tuesday...it was really delicious. I didn't use the red and yellow peppers (too $$), used sherry instead of dry wine, used the mushroom soup instead of shrimp soup and Old Bay seasoning instead of cayanne. Baked it for 40 min. too.

  • SouthernMS Posted: 02/28/09
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    This one is a keeper! It had a nice depth of flavor for the limited prep time. Being from the South, I will add more heat next time. I prepared it as directed, except I used one package of pealed shrimp instead of the two packages of unpealed shrimp. I also used frozen okra. Since it is just my husband and I, I split the recipe into two casseroles and we ate one fresh and the other about two weeks later from frozen. Both were great!

  • Ray7896 Posted: 05/19/09
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    I'm surprised by the few negative reviews. For those who don't like Okra (my wife!), try substituting fresh sliced asparagus (1-inch pieces). I also add fresh sliced mushrooms and use cajun seasoning, too taste. I suspect this is better reheated the next day but you have to have some left over!!!

  • foxdox Posted: 11/08/10
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    Great dish, but definitely not Cajun. Take it from an old, old Cajun. This recipe should be called Creole.

  • sierraskyesmom Posted: 11/16/10
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    Look - this recipe was delicious. I would have given it 4, except for the description "worthy of a special occasion". I personally would never serve a one-dish meal at a special occasion dinner. I will say that this was absolutely DELICIOUS. The only 2 modifications I made were that I substituted cream of mushroom for the cream of shrimp & that I used chicken broth instead of wine. It was a little too spicy for my 7 year old daughter. She was eating it, but I saw that she had already downed a glass of milk, so I spared her. Spice doesn't bother me -- I actually ended up spiking it a little with some hot sauce. I will make this again.

  • Monica U. Posted: 07/09/10
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    We loved this dish! It's now one of my specialties. Lots of color and flavor, but I would recommend using fresh okra if at all possible. It takes a little extra time so I save it mostly for company. Works nicely to put it together the night before. A green salad and cornbread complete the meal.

  • bgravo Posted: 01/21/10
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    I didn't like this. It was too salty and I didn't care for the seasoing. I love okra and shrimp. I'm from the New Orleans area and make Cajun food all of the time but I won't make this one again. Sorry.

  • marieward10 Posted: 01/31/10
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    I thought this would have great Cajon Flavor, was disappointed and have no idea how to improve this recipe.

  • miehurst Posted: 12/17/09
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    Loved it! My husband (who is a very picky eater) pretty much ate the whole thing. would definetely cook it again...

  • Shellie77 Posted: 01/19/10
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    We did not like this recipe. It seemed like way too much okra to me, and it ended up making the casserole gummy. I cooked the rice in chicken broth to try and help the flavor, and I could not find cream of shrimp so I used cream of celery. I thought that would go better with the rest of the flavors than cream of chicken. The dish was not spicy at all and lacked a lot of flavor. It smelled really good when I cooked the onions and peppers, etc, so I got really excited about it, and was sadly disappointed with this. I don't think we will be making it again.

  • vanessan Posted: 03/16/11
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    This was good, but not exceptional. After reading the reviews, I added creole seasoning, and old bay seasoning. I used brown rice. This one does not go in my rotation.

  • veegee Posted: 02/19/10
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    This is a keeper! Family loved it even the picky eaters. I followed other suggestions and used asparagus, cream of mushroom soup, used 1 tsp of cajun spice but next time will use 2 tsp. It had cajun flavor, but not enough cajun kick. I also used about 1/2 cup more jasmine rice since it was suggested it may be soupy. It does take longer to get it bubbling in oven; about 35-40 minutes. This was a great recipe!

  • downsouthla Posted: 02/20/10
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    Made this last night and it was very very good. I did not use the orka not a fan. I will be making this one again and yes it's a keeper. I might only put in a 1/2 tsp of cayanne I found it rather spicy.

  • SStanley Posted: 05/05/10
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    This recipe was awesome. Lots of ingredients, but well worth it! I added mushrooms and used rice wine instead of dry white wine .. still wonderful! I garnished it with fried hushpuppies. I doubled the recipe for a family reunion and it was cleaned out while other dishes were hardly touched. Then everyone requested I post the recipe on facebook. I'm going to try chicken or sausage next time for those who don't like seafood. This will be come a classic in my recipe book! Southern Living recipes are always scrumptious!

  • gulickgurl Posted: 08/26/10
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    Made this tonight and husband and I both liked it. We did add Old Bay because he likes a little more flavor and spice than most people. But it was a really good recipe. We used frozen okra and fresh peppers and onions and it tasted great. There was a lot of shrimp, so you could probably do with about 20-22 ounces instead of the full 32 ounces. But we love shrimp, so it worked for us.

  • kathycox17 Posted: 01/03/11
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    I have found it's better to use a smaller sized shrimp for this casserole. I've tried a nice large sized shrimp but they end up chewy and the casserole is less flavorful. I've made this recipe several times to feed a crowd of friends or family, it's really delicious.

  • ashleem Posted: 09/12/10
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    my family loves this recipe and would love to make again!! from start to finish; we were eating in 45 minutes. put alittle more cayene pepper on the top. WONDERFUL!!!!

  • jewiggs Posted: 09/13/10
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    This was good and easy to make, but not quite flavorful enough for me and my husband. If we make it again we will spice it up with more pepper. Also, I used less shrimp as others mentioned and we still had plenty in it.

  • woolymammoth Posted: 11/11/10
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    This recipe was wonderful! Can you freeze it and successfully reheat it without loosing quality? For large family gatherings, it is nice to prepare some dishes ahead of time to reduce the chaos factor.

  • Cathleen111 Posted: 11/11/10
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    I haven't prepared this recipe, but I intend to do so, during the holidays, with a few alterations. I'm from New Orleans, and have to disagree with Geraldine's response. This recipe isn't creole, because it has no tomatoes, which is a basis for creole. It has most of the ingredients to classify it as cajun, with the exception of celery and green onions. I would definitely add parsley, since it is also used in most cajun dishes. The parmesan cheese isn't cajun, but adds a lot of flavor.

  • lckonkol Posted: 01/11/11
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    I usually only cook for myself and eat the leftovers during the week and usually I get sick of a meal by the 3rd or 4th day. I can honestly say that I was sad when I ate the last bit of this recipe. I added extra spice because I love spicy food... but other than that I wouldn't change anything!

  • Fashiondiva725 Posted: 02/21/11
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    Almost didn't make this as my husband is a picky eater. So glad I did, it was delicious! Spicy, flavorful and total comfort food all in one. Will definitely make this again! Next time I'll make 3, one to eat that night & 2 to freeze. I would also serve this at a casual dinner party, it would be so easy to make the night before. Would be great with a mix of sausage & shrimp, or just sausage.

  • lilmismagick Posted: 06/11/11
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    This was a simple, easy last minute recipe.My hubby at a ton! I thought the final product came out delicious.I would definitely say this would be a great dish for a potluck, or a gathering when you don't want to cook for hours beforehand. The second day it was even better. I did add some kielbasa to the recipe for a more meaty consistency. I would suggest doubling or tripling the spice or adding cajun spice mix if you like your dish spicy.

  • WorkingMom1 Posted: 03/25/11
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    Delicious!!! I only used one medium green bell pepper because that is all i had, plus bell pepper can be overpowering to me sometimes. Next time i will use brown rice. Serve it with some Crystal Hot sause. Mmmmm. Mmmmm. Good!

  • Dixiebrit Posted: 07/15/11
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    This was an impressive company dish. Prep time was longer than recipe states--all that chopping, but the multi-colored peppers made for a pretty dish. I actually doubled the recipe, which also added prep time for me. I used a huge cast iron skillet for the sauteing. Although I doubled everything, I was a little short on fresh okra and I only used 3 pounds of shrimp---still had multiple shrimp in every bite. I used half the cayenne because some of my guests are spicy impaired, but there was still a nice tingle. I would like to cook this with the full amount next time. EVERYONE, including my picky, picky eater, loved this dish and I have had requests for the recipe from everyone present (including a football coach from Mississippi who fashions himself a cajun/creole snob). One idea might be to do all the prep work the day before because the actual sauteing and baking does not take that long.

  • lovetoeasycook Posted: 11/09/11
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    My family loved this and asked to "add it to the rotation". We have 3 teenage boys so I always 1-1/2 most casseroles that serve 6 to make sure we have enough. I could have doubled this recipe. There wasn't a grain of rice in the pan. Will definitely be making this again!

  • NatalieCheatham Posted: 01/07/12
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    I think this was Amazing. Very decadent with the butter and the wine. I did add creole seasoning and it was very good.

  • Emiliejean Posted: 01/18/12
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    Outstanding Casserole!!!!!!! Used mushroom soup instead of shrimp soup, 1/2 cup Parmesan cheese and Jasmine rice. Froze half of casserole and it was wonderful the second time around.

  • LeaRapier Posted: 02/27/12
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    This is delicious. Followed the recipe except I replaced Parmasan with Asiago. Served with crusty Italian bread and my family ate every spoonful then sopped the dish with the leftover bread. This has a permanant place in my meal planning.

  • catieh42 Posted: 01/30/12
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    I used frozen vegetables to speed up the process. Other than that, I followed the recipe exactly. Loved it! Definitely making this again. :)

  • Noni23 Posted: 07/28/12
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    This was soooo good, will definately make this again!

  • KathyinManvel Posted: 09/09/12
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    Made this recipe exactly as written. It wasn't "bad", we jut found it pretty bland. I graded it as "has potential" because I imagine it could be improved with addition of some spices and possibly fresh herbs. I don't think I will make this again.

  • santiagoup05 Posted: 11/20/12
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    I doubled the recipe for a potluck at work. I added some lump crab, a cap full of crab boil, creole seasoning and topped with green onion. Otherwise I made exactly as written. It was delish!!!!! Will make again...

  • AnnieBanannie Posted: 04/11/13
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    Delicious! I took this to a party and it was a hit. I didn't add the okra. I used more cayenne pepper as others suggested. I also added more cheese. It was great! I'll definitely be making this again.

  • Nutella73 Posted: 07/16/12
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    Exquisite! I used pinapple juice instead of dry white wine as I substitued okras with pineapple pieces and more likely will try peaches for the next time. I also made my own safe soy sauce since soy sauce is bad for heath and guess what ese? I added peeled and slivered almonds. Added more red pepper to that parmesan topping.Try it out.

  • starby135 Posted: 11/20/13
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    This was so good! Can definitely use less salt next time though, I think I am going to try using just 1/2 teaspoon next time.

  • JayneBoccuzzi Posted: 08/01/13
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    Excellent!!

  • WildGirl89 Posted: 01/10/14
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    I didn't care for this at all. I thought it was bland.

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