Cajun Shrimp Casserole Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| 1 large yellow onion, coarsely chopped | ||
| 1 small sweetgreen pepper, cored, seeded, and coarsely chopped | ||
| 1 medium-size stalk celery, coarsely chopped | ||
| 2 large tomatoes, cored and coarsely chopped, or 2 cups canned crushed tomatoes | ||
| 2 whole bay leaves | ||
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Red cayenne pepper | 1/4 Teaspoon | |
| 1 cup Basic Chicken Stock or canned chicken broth | ||
| Water | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| 1 cup long-grain white rice | ||
| Okra package | 1 , drained | |
| 1 pound medium-size shrimp, shelled and deveined | ||
Directions
Heat the oil in a 6-quart Dutch oven over moderate heat for 1 minute.
Add the garlic, onion, green pepper, and celery, and saute, stirring occasionally, until lightly browned and limp about 10 minutes.
Add the tomatoes, bay leaves, thyme, salt, red pepper, stock, water, and Worcestershire sauce, and bring to a simmer.
Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the okra, cover, and cook for 5 minutes.
Stir in the shrimp, cover, and cook for another 8 minutes or until the rice is tender and the shrimp are cooked through.
Remove the bay leaves and serve.
Add the garlic, onion, green pepper, and celery, and saute, stirring occasionally, until lightly browned and limp about 10 minutes.
Add the tomatoes, bay leaves, thyme, salt, red pepper, stock, water, and Worcestershire sauce, and bring to a simmer.
Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the okra, cover, and cook for 5 minutes.
Stir in the shrimp, cover, and cook for another 8 minutes or until the rice is tender and the shrimp are cooked through.
Remove the bay leaves and serve.
Chef
