Cajun Shrimp Alfredo Casserole
Looking for something with a little kick for the holiday table? Look no further than this amazing casserole that will bring something new to those same old traditions. Here is our recipe for cajun shrimp alfredo casserole that everyone will absolutely love.
Ingredients
2 pounds raw, peeled, large shrimp
Kosher salt
Freshly-cracked black pepper
2 tablespoons extra virgin olive oil (or butter) divided
2 large bell peppers, one red one yellow, cored and thinly sliced
1 small red onion, peeled and thinly sliced
2 cups sliced okra, fresh or frozen
2 cloves garlic, minced OR 2-3 tablespoons minced garlic
5 cups cooked rice
1 large jar of your favorite alfredo sause (about 3 ½ cups) OR see our recipe for homemade alfredo sauce below the directions
Tom Yum Chick 'N Skins - crumbled
Extra Toppings
Parmesan cheese
Fresh parsley
Directions
Preheat oven to 350 degrees. Season the shrimp on both sides with salt and pepper. Heat 1 tablespoon olive oil (or butter) in a large saute pan over medium-high heat and add in the shrimp. Saute for 5 minutes, stirring and making sure to flip the shrimp occasionally, making sure that the shrimp are pink and cooked all the way through. Transfer the shrimp to a clean plate with a slotted spoon and set to the side for a moment.
Heat the remaining olive oil (or butter) in the saute pan and add in bell peppers and onions. Cook for about 5 minutes, stirring occasionally. Add in the okra and minced garlic, cook another 3 minutes, stirring occasionally. Now, transfer the cooked shrimp, veggies, rice and alfredo sauce to a large mixing bowl and stir until evenly combined. Pour the mix into a 9X13 inch baking dish and spread out so it covers the entire bottom evenly. Bake for 15 minutes without a cover. Remove from the oven and top with Parmesan cheese, crumbled Chick 'N Skins and fresh parsley. Serve immediately and enjoy all of the compliments.
Homemade Alfredo Sauce Ingredients
1 tablespoon extra virgin olive oil or butter
4 tablespoons minced garlic
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock (or you can use milk if desired for a more robust alfredo taste)
1 cup milk
¾ cup freshly-grated Parmesan cheese
1 tablespoon Old Bay seasoning
¼ teaspoon Kosher salt
¼ teaspoon cracked black pepper
Directions
Heat the olive oil (or butter) in a large saute pan over a medium-high heat. Add in the minced garlic and saute for about a minute, stirring occasionally. Now, sprinkle in the flour and stir until everything is combined well with no flour bubbles. Slowly add in the broth (or milk) and whisk carefully. Once blended, whisk in the milk and bring the mix to a solid simmer – NOT a boil as it will scorch the sauce. Reduce the heat to a medium-low and cook for another minute until the sauce is thick. Add in the Parmesan cheese, Old Bay seasoning, salt and pepper and then stir until the cheese is melted. Remove from the heat and set to the side until you need it in the recipe.
Ingredients
2 pounds raw, peeled, large shrimp
Kosher salt
Freshly-cracked black pepper
2 tablespoons extra virgin olive oil (or butter) divided
2 large bell peppers, one red one yellow, cored and thinly sliced
1 small red onion, peeled and thinly sliced
2 cups sliced okra, fresh or frozen
2 cloves garlic, minced OR 2-3 tablespoons minced garlic
5 cups cooked rice
1 large jar of your favorite alfredo sause (about 3 ½ cups) OR see our recipe for homemade alfredo sauce below the directions
Tom Yum Chick 'N Skins - crumbled
Extra Toppings
Parmesan cheese
Fresh parsley
Directions
Preheat oven to 350 degrees. Season the shrimp on both sides with salt and pepper. Heat 1 tablespoon olive oil (or butter) in a large saute pan over medium-high heat and add in the shrimp. Saute for 5 minutes, stirring and making sure to flip the shrimp occasionally, making sure that the shrimp are pink and cooked all the way through. Transfer the shrimp to a clean plate with a slotted spoon and set to the side for a moment.
Heat the remaining olive oil (or butter) in the saute pan and add in bell peppers and onions. Cook for about 5 minutes, stirring occasionally. Add in the okra and minced garlic, cook another 3 minutes, stirring occasionally. Now, transfer the cooked shrimp, veggies, rice and alfredo sauce to a large mixing bowl and stir until evenly combined. Pour the mix into a 9X13 inch baking dish and spread out so it covers the entire bottom evenly. Bake for 15 minutes without a cover. Remove from the oven and top with Parmesan cheese, crumbled Chick 'N Skins and fresh parsley. Serve immediately and enjoy all of the compliments.
Homemade Alfredo Sauce Ingredients
1 tablespoon extra virgin olive oil or butter
4 tablespoons minced garlic
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock (or you can use milk if desired for a more robust alfredo taste)
1 cup milk
¾ cup freshly-grated Parmesan cheese
1 tablespoon Old Bay seasoning
¼ teaspoon Kosher salt
¼ teaspoon cracked black pepper
Directions
Heat the olive oil (or butter) in a large saute pan over a medium-high heat. Add in the minced garlic and saute for about a minute, stirring occasionally. Now, sprinkle in the flour and stir until everything is combined well with no flour bubbles. Slowly add in the broth (or milk) and whisk carefully. Once blended, whisk in the milk and bring the mix to a solid simmer – NOT a boil as it will scorch the sauce. Reduce the heat to a medium-low and cook for another minute until the sauce is thick. Add in the Parmesan cheese, Old Bay seasoning, salt and pepper and then stir until the cheese is melted. Remove from the heat and set to the side until you need it in the recipe.
