Recipes and Cooking Baked Cajun Seafood and Rice 4.1 (39) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 7, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Cook Time: 15 mins Bake Time: 25 mins Total Time: 1 hrs 20 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen small shrimp, peeled and deveined ¾ cup chopped green sweet pepper (1 medium) ½ cup chopped onion (1 medium) ½ cup sliced celery (1 stalk) 2 cloves garlic, minced 1 tablespoon butter ½ teaspoon dried thyme, crushed 3 cup cooked long grain white rice 4 strips bacon, chopped 8 cup torn fresh kale or spinach, stems removed 2 tablespoon butter 2 tablespoon all-purpose flour 1 ½ teaspoon Cajun seasoning 2 cup milk 2 cup shredded Monterey Jack cheese (8 ounces) 12 ounce cooked crabmeat,* flaked ½ cup shredded Parmesan cheese (2 ounces) ½ cup chopped green onions (4) Directions Thaw shrimp, if frozen; set aside. Preheat oven to 350°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. 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. 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. 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. Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions. * 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. Rate it Print Nutrition Facts (per serving) 440 Calories 19g Fat 30g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 440 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 158mg 53% Sodium 986mg 43% Total Carbohydrate 30g 11% Total Sugars 6g Protein 36g Vitamin C 98mg 490% Calcium 525mg 40% Iron 4.5mg 25% Potassium 752mg 16% Folate, total 112.9mcg Vitamin B-12 6.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.