Cajun Shrimp and Rice Casserole

I know everyone's got Super Bowl fever, but let's not forget Mardi Gras is coming up soon and I couldn't resist making something to celebrate the event. This dish is spicy, cheesy, Cajun and comforting. You make it all in one large skillet and then pour it into a casserole to bake. We loved it!

Cajun Shrimp and Rice Casserole
From Noble Pig

1/4 cup butter
1/3 cup finely diced shallots
3 teaspoons Cajun seasoning, divided
1 pound large shrimp, deveined and peeled (41/50)
1/4 cup  all-purpose flour
2 cups whole milk
12 oz shredded pepper jack cheese
4 oz shredded Gruyere cheese
4 oz  shredded Parmigiano-Reggiano
1/2 teaspoon cayenne pepper
1 can (15.5 oz) chili beans, drained
4-1/2 cups cooked long-grain rice
1 jar (2 oz) pimentos, drained
3 Tablespoons butter, melted
1/2 cup Panko bread crumbs

Preheat oven to 375 degrees F.
In a large, deep, nonstick skillet, melt 1/4 cup butter over medium heat. Saute shallots and 1 teaspoon of Cajun seasoning until softened, about 2 minutes. Add shrimp and cook until just pink, about another two minutes. Add flour and stir until fully incorporated. Slowly add milk, stirring constantly, breaking up any little lumps. Bring to a slight boil and cook for one minute
Slowly add all three cheeses, stirring and making sure they are fully incorporated. Stir in remaining 2 teaspoons Cajun seasoning, cayenne, chili beans, rice and pimentos. Pour into a 2-quart casserole dish.
Melt 3 Tablespoons butter and mix with Panko bread crumbs. Sprinkle over the top. Bake for 20 minutes

Update on the move. I'm in. Look familiar?


Super Bowl Eats II: Seasoned Pretzels

Honestly, these are addictive! They will become a family favorite for certain. Just wait 'til you taste 'em...you'll be making these not only for your Super Bowl party, but just for snacking. Love the flavors and so easy to make.

Seasoned Pretzels

From Sally's Baking Addiction

1 bag of those big hard pretzels (anywhere from a 12 - 16 oz bag is fine)
3/4 cup oil (I used vegetable oil))
1 generous teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon dill weed
1 packet Hidden Valley dry ranch seasoning
Optional: 1/2 teaspoon cayenne if you want some heat

Preheat oven to 200 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Break the pretzels into pieces. Place them in a large zipped-top bag. Add the oil and the spices. Shake it all together very well. You want every piece coated very well, so shake, let sit, then shake again. If you find there aren't enough spices coating the pretzels, add more spices to your taste. 

Spread the pretzels onto the prepared baking sheet. Bake for 50 minutes, making sure to stir the pretzels around two or three times during baking. Remove from the oven and allow to cool.

Pretzels stay fresh covered tightly at room temperature for 3 weeks.

PS: I'm in the middle of a move, so you may not be hearing from me on your blogs for a week or so,


Super Bowl Eats: Croissant Pizzas

It's always fun to post something not usually on our menu and definitely off any diet plan, but when the Super Bowl is on, calorie-watching goes out the window. Pizza lovers will love these and you can throw them together in no time at all.
One day can't hurt, right? Hello out there? RIGHT?

Croissant Pizza

From Thrillist

1 package Pepperidge Farm puff pastry (you'll use both slabs)
1/3 cup pizza sauce
1 cup shredded mozzarella
2 ounces sliced pepperoni
1 egg, whisked with 1 tablespoon water
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano


Thaw the frozen puff pastry overnight in the fridge. 
Preheat oven to 400 degrees. 
Unwrap and lay the dough out on parchment paper. Using a pizza cutter or sharp knife, cut one panel off each slab (they are folded in thirds, so just cut along one fold). Stick those two loose panels side by side and pinch them together. You should now have three slabs of dough. 
Slice each slab of dough in half crosswise so you have 6 squares. Spread 1 tablespoon of pizza sauce in a diagonal line across each square. Sprinkle 2 tablespoons cheese  Top with three slices of pepperoni, and a bit more cheese for good measure. Fold the un-sauced corners in over the filling. Brush tops with egg wash and sprinkle with Parmesan and oregano.
Makes 6. 
Bake for 20 to 25 minutes, until croissants are puffed and golden brown.


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