Cajun Casserole

By MichelleF

I made this with brown rice since that’s what we eat, & although the family loved it, it really is better with white rice. That’s what was used when I first had it. The original recipe also used ½ lb of each seafood, but I find that’s hard to do with crabmeat & frozen crawfish. Plus, the more seafood, the better!!

Ingredients

• 4 TB butter
• 1 onion, chopped
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 stalks celery, sliced thin
• 1 clove garlic, chopped
• 2 – 3 jalapenos, finely chopped
• 1/2 cup green onions, chopped
• 1/2 lb shrimp, peeled & deveined
• 12 oz. frozen crawfish tails
• 1 lb. lump crabmeat
• Tony Chachere’s, to taste
• Tabasco sauce, to taste
• 1 can cream of mushroom soup
• 1 can cheddar cheese soup
• 1/2 soup can half & half
• 2 cups cooked white rice
• 1 cup shredded cheddar cheese
• 1/2 cup Panko breadcrumbs

Details

Servings 6

Preparation

Step 1

Melt butter in a large pot. Sauté veggies until soft. Add seafood, Tony Chachere’s, & Tabasco, & cook for 10 minutes. Add the soups, half & half, & rice. Mix well. Taste to make sure the seasonings are to your liking. Pour into a greased 9 x 13 dish. Top with cheddar cheese, then breadcrumbs. Bake at 350 for 35 – 40 minutes, or until bubbly & browned.