Baked Cajun Seafood and Rice

Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole. Pair this Cajun shrimp and rice dish with a side salad for a satisfying and vegetable-rich dinner.

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Reviews (0)

4.0 by 29 people

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 40 mins
  • Bake: 25 mins 350°F
  • Cook: 15 mins

Baked Cajun Seafood and Rice

Directions

  1. Thaw shrimp, if frozen; set aside. Preheat oven to 350 degrees F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.
  2. In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.
  3. In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.
  4. Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
  5. Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions.

From the Test Kitchen

*

Refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.

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Nutrition Facts (Baked Cajun Seafood and Rice)

  • Per serving:
  • 440 kcal ,
  • 19 g fat
  • (11 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 158 mg chol. ,
  • 986 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 36 g pro.
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Reviews (3)

29 Ratings
256 Days Ago
4.0
I substituted small pasta shells for the rice,really enjoyed it. The bacon adds a nice smokey flavor
396 Days Ago
Seafood comes from the sea. The sea is salty. Only add salt after the dish is prepared;; I've never had to add salt to a dish like this.
1537 Days Ago
Not too bad. I added salt at various points since I figured it was a mistake that there was no added salt. Next time I'd cut back; I didn't really measure. I think the canned crab has more salt than I realized.

Mostly followed the recipe except that I omitted the green pepper. Next time I'll try adding red pepper. Adding hot sauce (tabasco) at serving time was a nice enhancement to the flavor. I do this with shrimp and grits and this worked just as well.

Tasted better the next day.

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