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Cajun Shrimp and Sausage Casserole
Cajun Shrimp and Sausage Casserole
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Prep Time:
30 minutes
Total Time:
50 minutes
Creamy Cajun casserole with smoky Andouille sausage, shrimp, and okra.
Ingredients:
  • 6 oz andouille sausage, chopped
  • 2 lb uncooked large shrimp, thawed if frozen, peeled and deveined
  • 2 tablespoons olive oil
  • 1 bag (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed
  • 3 teaspoons finely chopped garlic
  • 2 cups sliced fresh okra
  • 1 can (10 3/4 oz) condensed cream of shrimp soup
  • 1/2 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon ground red pepper (cayenne)
  • 3 cups cooked long-grain rice
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a nonstick 4-quart Dutch oven, sauté sausage over medium-high heat for 6 minutes, stirring often until browned. Add shrimp and continue cooking for 3 minutes, stirring frequently until shrimp turn pink. Transfer sausage and shrimp to a bowl and set aside.
  • Heat oil in a Dutch oven over medium heat. Add thawed vegetables, garlic, and okra; cook for 3 to 5 minutes, stirring constantly until okra begins to soften. Reduce heat to low, then stir in soup, wine, black pepper, red pepper, and rice. Finally, mix in the sausage mixture and spoon everything into a baking dish.
  • Bake without a cover for 15 to 20 minutes until golden and bubbling. Finish with a sprinkle of fresh parsley before serving.

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