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Creamy Cajun Shrimp Casserole
Two pounds of large shrimp, three cups of cooked long-grain rice, and two cups of okra fill the baking dish, all bound together by a sauce of cream of shrimp soup, dry white wine, and a tablespoon of soy sauce. Red, yellow, and green bell peppers add color and a mild sweetness that offsets the half-teaspoon of cayenne. Grated Parmesan on top forms a light crust. The whole thing comes together in 55 minutes and serves six.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 2 lb. large shrimp, peeled and deveined
- ¼ cup butter
- 1 small red onion, chopped (about ½ cup) *
- 1 small red bell pepper chopped (about ½ cup) *
- 1 small yellow bell pepper, chopped (about ½ cup) *
- 1 small green bell pepper, chopped (about ½ cup) *
- 4 garlic cloves, minced
- 2 cups fresh or frozen sliced okra
- 1 Tbsp. fresh lemon juice
- 1½ tsp. kosher salt
- 3 cups cooked long-grain rice
- 1 (10¾-oz.) can cream of shrimp soup **
- ½ cup dry white wine
- 1 Tbsp. soy sauce
- ½ tsp. cayenne pepper
- 1 oz. Parmesan cheese, grated (about ¼ cup)
Instructions
- 1Preheat the oven to 350°F. Melt the butter in a large skillet over medium-high heat.
- 2Add the chopped red onion and the red, yellow, and green bell peppers to the skillet. Cook for about 7 minutes until the vegetables become tender. Stir frequently so the onions don't burn.
- 3Stir in the minced garlic and cook for 1 minute. Add the sliced okra, lemon juice, and kosher salt, then cook for another 5 minutes.
- 4Mix in the peeled shrimp and cook for 3 minutes, or until the shrimp turn pink. Don't overcook them here, as they'll continue cooking in the oven.
- 5Fold the cooked rice, cream of shrimp soup, white wine, soy sauce, and cayenne pepper into the skillet until fully combined. Transfer the mixture to a lightly greased 11 by 7-inch baking dish.
- 6Top the casserole evenly with grated Parmesan cheese. Bake for 15 to 20 minutes until the edges bubble and the cheese browns lightly.
Notes
- Swap: Substitute a 10-ounce package of frozen chopped onions and peppers for the fresh vegetables to save prep time.
- Swap: A 10.75-ounce can of cream of mushroom soup works perfectly if you can't find cream of shrimp soup.
- Make ahead: You can assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add 5 to 10 minutes to the baking time if cooking straight from the fridge.
