Spicy Cajun Casserole
Next time you’re looking to feed a crowd, look no further than this spicy Cajun casserole recipe. Made with savory shrimp and Andouille sausage, this dish will satisfy your hunger like no other! And is perfect for a Mardi Gras celebration.
This recipe is also a great excuse for using leftover rice from the night before. Of course, fresh made rice will also do—it’s just fun to get creative with leftovers!
If you’re looking to save some time in the kitchen, you can find quite a few of these ingredients pre-chopped and pre-minced at the supermarket. The yellow onion, garlic, bell pepper and celery are all items you can find in the produce section pre-prepped.
Spicy Cajun Casserole Recipe
- 1 Tbsp unsalted butter
- 14 oz package Louisiana smoked sausage, or Andouille sausage, sliced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups bell pepper, diced (red, yellow or green)
- 2 celery stalks, sliced thinly
- 2 tsp creole seasoning, containing salt
- 1/4 cup all-purpose flour
- 14 1/2 oz can chicken broth
- 1 cup sharp cheddar cheese
- 3 cups white rice, cooked
- 1/2 lb shrimp, raw, peeled and deveined
- 1 tsp creole seasoning
- 2 Tbsp fresh parsley, chopped
- 2 green onions, sliced
- lemon wedges
- Place a rack in the center of the oven then preheat to 350 degrees. Spray a 2 qt casserole dish with non-stick spray and set aside. Please note that this recipe requires 3 cups of cooked rice. If you do not have any left over rice in the refrigerator, now is the time to start cooking it—1 cup uncooked rice will yield approximately 3 cups cooked rice.
- Melt butter in a large skillet set over medium heat. When the butter has melted, add the sliced sausage and cook for about 5 minutes until it has browned slightly.
- Add the onion, garlic, bell pepper and celery to the skillet and cook for an additional 5 minutes, stirring occasionally.
- Next, sprinkle the creole seasoning and flour over the sausage and vegetables then stir to combine. Once the flour has completely coated the mixture and no dry flour remains, pour in the chicken broth and stir until a smooth sauce forms. Bring the mixture to a boil, then immediately reduce the heat to low and simmer for 2 minutes.
- Remove the skillet from the heat and add the cheddar cheese. Stir until the cheese is melted and completely incorporated in the sauce. Add the cooked white rice and stir to combine.
- Transfer the mixture to the prepared 2 qt casserole dish, cover with aluminum foil then bake for 25-30 minutes. While the casserole bakes, season the shrimp with the additional 1 tsp of creole seasoning and set aside.
- After the casserole has baked for 25-30 minutes, remove the foil and stir in the seasoned shrimp. Return the casserole to the oven for an additional 5−10 minutes, just until the shrimp is cooked through and casserole is hot in the center. Remove the casserole from the oven, sprinkle with chopped parsley and sliced green onion then serve it with lemon wedges for a little more zip! Enjoy!