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