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

Ingredients:

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

Method:

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?