Cajun casserole with shrimp is a make ahead meal that everyone will love. This hearty meal has everything you crave in a good Cajun dish - shrimp, okra, rice, and tons of flavor. You can prepare this casserole a day in advance before it's baked or freeze the entire meal (unbaked) for up to three months so long as it's tightly wrapped in plastic wrap. If you decide to do this, omit the parmesan and cracker topping until you're ready to cook the casserole.
Cajun Casserole with Shrimp
2 pounds large fresh shrimp, peeled and deveined
1 pound andouille sausage, thinly sliced
1/4 cup butter (1/2 of a stick)
1 small yellow onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped (abour 2-3 large ribs)
4 garlic cloves, finely minced
2 cups fresh or frozen sliced okra
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup dry white wine
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese
1 cup crushed butter cracker crumbs
Preheat the oven to 350 degrees Fahrenheit.
Heat a large skillet over medium high heat and melt the butter. Add onion, bell pepper and celery and saute fro 5 to 7 minutes or until tender and onions appear translucent. Add garlic, and sauté for another minute. Add the andouille sausage and cook for a couple of minutes until the meat begins to brown. Stir in okra, lemon juice, and salt and continue to saute. Add the shrimp to the skillet and cook for an additional 3 minutes or until shrimp turn pink. Stir in soup, white wine, cayenne pepper, and rice. Mix all the ingredients until combined. Pour the mixture into a lightly greased baking dish.
In a small bowl, combine the parmesan cheese and cracker crumbs and mix. Sprinkle the topping evenly over the casserole. Bake the casserole for 15 to 20 minutes or until its bubbly and cheese is lightly browned. Let stand for 10 minutes before serving.