Baked Cajun Seafood And Rice Recipe

Name: Baked Cajun Seafood And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp fresh or frozen small, peeled and deveined; 3/4 cup sweet pepper chopped green, 1 medium; 1/2 cup chopped onion 1 medium; 1/2 cup celery sliced, 1 stalk; 2 cloves garlic minced; 1 tablespoon butter; 1/2 teaspoon dried thyme crushed; 3 cups long grain white rice cooked; 4 strips bacon chopped; 8 cups kale torn fresh, or spinach, stems removed; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 teaspoons cajun seasoning; 2 cups milk; 2 cups shredded Monterey Jack cheese 8 ounces; 12 ounces crabmeat cooked, * flaked; 1/2 cup shredded Parmesan cheese 2 ounces; 1/2 cup green onions chopped

Servings: persons

1 pound shrimp fresh or frozen small, peeled and deveined
3/4 cup sweet pepper chopped green, 1 medium
1/2 cup chopped onion 1 medium
1/2 cup celery sliced, 1 stalk
2 cloves garlic minced
1 tablespoon butter
1/2 teaspoon dried thyme crushed
3 cups long grain white rice cooked
4 strips bacon chopped
8 cups kale torn fresh, or spinach, stems removed
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoons cajun seasoning
2 cups milk
2 cups shredded Monterey Jack cheese 8 ounces
12 ounces crabmeat cooked, * flaked
1/2 cup shredded Parmesan cheese 2 ounces
1/2 cup green onions chopped

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.
6
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.

1292

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound shrimp fresh or frozen small, peeled and deveined, 3/4 cup sweet pepper chopped green, 1 medium, 1/2 cup chopped onion 1 medium, 1/2 cup celery sliced, 1 stalk, and more.

Yes, Baked Cajun Seafood And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Cajun Seafood And Rice

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