Cajun Seafood and Rice

Ingredients

• 1 pound fresh or frozen small shrimp, peeled and deveined
• ¾ C chopped green sweet pepper (1 medium)
• ½ C chopped onion (1 medium)
• ½ C sliced celery (1 stalk)
• 2 cloves garlic, minced
• 1 tbs butter
• ½ tsp dried thyme, crushed
• 3 C cooked long grain white rice
• 4 strips bacon, chopped
• 8 C torn fresh kale or spinach, stems removed
• 2 tbs butter
• 2 tbs all-purpose flour
• 1½ tsp Cajun seasoning
• 2 C milk
• 2 C shredded Monterey Jack cheese (8 ounces)
• 12 oz cooked crabmeat, flaked
• ½ C shredded Parmesan cheese (2 ounces)
• ½ C chopped green onions (4)

Directions

1. Prep Oven & Shrimp: Preheat oven to 350°F. Thaw shrimp if frozen; set aside.
2. Cook Veg & Rice: Sauté green pepper, onion, celery, and garlic in 1 tbs butter over medium until tender (about 4 minutes). Stir in thyme, cook 1 minute, then mix vegetables with rice and set aside.
3. Cook Bacon & Kale: In the same skillet, cook bacon until crisp. Add kale and cook 3-5 minutes until wilted; set aside.
4. Make Cheese Sauce: Melt 2 tbsp butter, stir in flour and Cajun seasoning, cook 1 minute. Add milk and cook until thickened. Reduce heat and stir in Monterey Jack until melted.
5. Assemble: Grease a 3-qt baking dish. Layer half the rice mixture, half the kale mixture, half the shrimp, half the crab, and half the cheese sauce. Repeat layers and top with Parmesan.
6. Bake: Bake uncovered 25-30 minutes, until bubbly.
7. Serve: Garnish with green onions and serve hot.

Chef's Notes

• Another 70s Cajun Casserole Classic

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