Best Cajun Shrimp Casserole Recipes

CAJUN SHRIMP MIRLITON CASSEROLE

Steps:

• Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
• Preheat oven to 400°F.
• Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.

CAJUN SHRIMP AND SAUSAGE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
• In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
• Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.

CAJUN SHRIMP CASSEROLE

Steps:

• Preheat oven to 425 degrees.
• In a large skillet, melt butter over medium heat.
• Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
• Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
• Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
• Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
• Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
• Bake at 425 degrees for 20 minutes.

CAJUN SHRIMP AND QUINOA CASSEROLE

Steps:

• Toss the shrimp and 1 tsp Cajun seasoning together, set aside. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly. Garnish with fresh cilantro.

CAJUN SHRIMP CASSEROLE

Steps:

• 1. Heat 2 large pots on low heat.
• 2. Make sure 1 pot is filled more than half way full of water
• 3. Season 2 pounds of shrimp with crab boil, garlic salt, cajun seasoning and move to the fridge
• 4. Chop the onion, celery, and bell pepper.
• 5. Melt 1 1/2 sticks of butter in a large pot
• 6. When the butter has melted add onion, celery and bell pepper
• 7. Raise the heat to medium and saute 20 minutes
• 8. Raise heat on the pot of water and bring to a boil
• 9. Finely chop garlic
• 10. Add garlic to pot of vegetables.
• 11. When water begins to boil, add 1 tsp salt and pasta
• 12. Boil for 10 minutes then drain
• 13. Leave aside until needed
• 14. After vegetables have cooked for 20 minutes, add rotel
• 15. Cook 5 minutes
• 16. Add cream of chicken, chicken broth and half & half
• 17. Begin heating saute pain on low heat
• 18. Heat oven to 350
• 19. Cut velveeta into cubes then add to pot, stirring often
• 20. Add remaining butter to saute pan
• 21. When butter has halfway melted, raise heat to medium
• 22. When butter is completely melted, add shrimp to saute pan
• 23. saute 3-4 minutes
• 24. Add pasta to sauce and stir well
• 25. After shrimp is done add to sauce
• 26. put in 2 9x13 pans
• 27. Bake 15-20 minutes
• 28. Let cool 5 minutes

CAJUN SHRIMP CASSEROLE

Steps:

• Over medium high heat, melt butter in a large skillet. Sauté onions & peppers 7 minutes, until tender. Add garlic; sauté 1 minute. Stir in lemon juice & shrimp; cook approximately 3 minutes.
• Stir in soup, wine, soy sauce, cayenne, & rice. Mix well, remove from heat.
• Pour into a sprayed 9x11 casserole dish. Top with Parmesan.
• Bake at 350, for 20 minutes. Serve with sliced lemons.

CAJUN SHRIMP CASSEROLE

Steps:

• Peel shrimp; devein, if desired (or just buy peeled and deveined shrimp). Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; saute 7 minutes or until tender. Add garlic, and saute 1 minute. Stir in celery, lemon juice; saute 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients and 1/2 cup cheese 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 oz package frozen onions and peppers may be substituted for fresh onion and bell peppers. 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 without cheese. Cover tightly and freeze. Let stand at room temperature 30 min. 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.