Baked Cajun Seafood and Rice Oven Recipe

Baked Cajun Seafood and Rice Oven Recipe



Ingredients needed:

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

Preparation steps:

* Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 350 degrees. In a large skillet heat the 1 tablespoon of butter over medium heat until melted. Add sweet pepper, onion, celery, and garlic; cook about 4 minutes or until vegetables are tender, stirring occasionally. Add thyme; cook and stir for 1 minute more. Transfer mixture to a medium bowl. Stir in cooked rice.
* In the same skillet, cook bacon over medium heat until crisp. Add kale; cook and stir for 5 minutes or until wilted and tender. Remove from heat.
* For sauce, in a small saucepan heat the 2 tablespoons butter over medium heat until melted. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Gradually add Monterey Jack cheese, stirring until cheese is melted.
* Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture in the bottom of the prepared baking dish. Top with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 minutes or until bubbly. Sprinkle with green onions.

Enjoy
(Serves 8 to 10)