I love to prepare Sunday night dinners this time of year. It’s one of the few nights that my three kids and I aren’t racing from cross country, to dance, to football practice, and we can actually sit down and eat together. Last week, I wanted something Cajun, yet comforting. I threw together this dish with some ingredients I had in my pantry and came out with this casserole. It’s perfect for fall and large dinners. Feel free to substitute chicken for the shrimp if you like.
Shrimp-Cajun Sausage Casserole
4 green onions, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon olive oil
11/2 cups fresh okra, sliced
1/2 to 1 teaspoon Cajun seasoning
1 (12-ounce) package Cajun or andouille sausage, sliced
1 pound peeled and deveined, large fresh shrimp
3 cups cooked basmati or long-grain rice
1 (10 3/4-ounce) can cream of shrimp soup
3/4 cup dry white wine
1/3 cup shaved Parmesan cheese
Garnish: fresh flat-leaf parsley sprigs
1. Cook onion and next 3 ingredients in a hot oil; sauté 7 minutes or until tender. Stir in okra and Cajun seasoning; sauté 5 minutes. Add sausage and shrimp, and cook 3 minutes or until shrimp turn pink. Stir in rice, soup and white wine, stirring until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.
2. Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish with fresh parsley, if desired.