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 recipe for guests and it was a hit!I decreased the amount of shrimp to 1 1/2 lbs and added 1 lb of hot sausage links, cut into medallions. I went a little heavier on the garlic and added a dash of tumeric and used Polish paprika. Also went heavier on the Parmesan cheese.I will be making this one again.
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.
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.
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!!!
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