CAJUN SHRIMP MIRLITON CASSEROLE
Categories Garlic Onion Bake Casserole/Gratin Shrimp Bell Pepper Gourmet
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
- Preheat oven to 400°F.
- Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute. Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.
CAJUN BEEF CASSEROLE
Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.
CAJUN BEEF AND CABBAGE CASSEROLE
This pleasing recipe was given to me many years ago by a very dear friend. I've made some changes in the ingredients, but the snappy Cajun flavor is still there.
Provided by Boca Pat
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In large dutch oven add oil for frying and brown the beef and drain it, then return it to the original pan.
- Add onions gr pepper and garlic, cook until onions are transparent.
- Add the cabbage, rice, tomatoes, tomato sauce, water and seasonings.
- Cover and bake at 375 for 50-60 minutes or until cabbage is tender.
CAJUN SHRIMP AND SAUSAGE CASSEROLE
This creamy Cajun-inspired casserole gets its irresistible flavor from smoky Andouille sausage, shrimp and fresh okra.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In nonstick 4-quart Dutch oven, cook sausage over medium-high heat 6 minutes, stirring frequently, until browned. Add shrimp; cook 3 minutes, stirring frequently, until shrimp are pink. Remove sausage and shrimp to bowl; set aside.
- In Dutch oven, heat oil over medium heat. Add thawed vegetables, garlic and okra; cook 3 to 5 minutes, stirring constantly, until okra begins to soften. Reduce heat to low. Stir in soup, wine, black pepper, red pepper and rice. Stir in sausage mixture. Spoon into baking dish.
- Bake uncovered 15 to 20 minutes or until bubbly and lightly browned. Garnish with parsley.
Nutrition Facts : Calories 470, Carbohydrate 64 g, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 610 mg
CAJUN CRAWFISH AND RICE CASSEROLE
Lots of gooey deliciousness in this casserole. Enjoy!
Provided by Daily Inspiration S @DailyInspiration
Categories Seafood
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add 1cup onion and bell pepper and saute 5 minutes or until tender. Add crawfish, cheeses, and soup.
- Cook over medium heat until cheese melts, stirring occasionally. Stir in wild rice and remaining ingredients. Spoon into a 9 x 13 baking dish, coated with cooking spray. Bake at 350 for 30 minutes.
CAJUN CRABMEAT CASSEROLE
Make and share this Cajun Crabmeat Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, melt butter over medium heat; add in scallions, celery, bell pepper, and garlic; cook/stir until vegetables are just tender.
- Remove pan from heat; add 2 1/2 tablespoons mayonnaise, mustard, parsley, Worcestershire sauce, salt, cayenne, and Tabasco; stir until blended.
- Add in the egg; whisk until the mixture is smooth.
- Add the crabmeat; toss gently; scrape mixture into a greased 1 1/2 quart casserole dish.
- Pour the cream over the mixture; spread the remaining mayonnaise evenly over the top; sprinkle with paprika.
- Bake in a 350° oven for about 20 minutes or until bubbly and golden brown.
- Serve immediately.
Nutrition Facts : Calories 256.8, Fat 18.9, SaturatedFat 8.8, Cholesterol 137.9, Sodium 825.1, Carbohydrate 6.4, Fiber 0.7, Sugar 1.9, Protein 15.8
CAJUN CABBAGE CASSEROLE
Make and share this Cajun Cabbage Casserole recipe from Food.com.
Provided by BrenRick
Categories Meat
Time 31m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook meat, garlic, and onion.
- Stir in tomatoes,rice, soup, and spices.
- Spread in ungreased 13X9 casserole dish.
- Top with chopped cabbage.
- Cover and bake in preheated oven at 350 for 45 minutes.
- Remove and sprinkle cheese on top.
- Bake another 15 minutes or just until cheese melts.
Nutrition Facts : Calories 509.6, Fat 24.2, SaturatedFat 12.2, Cholesterol 87.2, Sodium 890.6, Carbohydrate 45.4, Fiber 6.2, Sugar 11, Protein 28.5
CAJUN CORNBREAD CASSEROLE
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This delicious and spicy cornbread-topped casserole is a complete meal, with grains, beans and vegetables all in one dish. Serve with hot sauce on the table.
Provided by Tara Parker-Pope
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Grease an 8- or 9-inch square baking pan or casserole dish.
- Drain tomato juices into a skillet, and chop tomatoes into smaller pieces. Set chopped tomatoes aside to use in Step 5.
- Add water as necessary until a thin layer of liquid covers the skillet.
- Sauté onion, celery, garlic and bell pepper over high heat until onion is translucent, bell pepper slices are tender and all of the water has evaporated, about 4 minutes.
- Turn off heat, and mix in 1 to 2 tablespoons of Cajun Seasoning, chopped tomatoes and kidney beans, stirring to combine. Set aside.
- In a small mixing bowl, whisk cornmeal, baking powder, salt and, if desired, additional Cajun Seasoning (several dashes, so the mix looks speckled when stirred). You can also add 1 to 2 teaspoons of sugar if you like a sweet cornbread topping. Then stir in nondairy milk and applesauce. It should be thick but spreadable, like hummus, and not dry.
- Pour bean mixture into your baking dish, and pat down firmly with a spatula. Spread cornbread mixture on top, and bake for 30 to 35 minutes, or until the cornbread is a deep golden, cracked and firm to the touch. Allow to set out for 15 minutes before serving.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 3 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 9 grams
RAJUN' CAJUN CASSEROLE
This is a good spicy shrimp, sausage, and rice dish. You can control the heat by adjusting the amount of spices used. From Southen Living.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h2m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
- Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
- Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
- Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
- Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
Nutrition Facts : Calories 405.1, Fat 17.7, SaturatedFat 5.5, Cholesterol 177.9, Sodium 1531.6, Carbohydrate 33.4, Fiber 1.6, Sugar 2.6, Protein 26
CAJUN DELIGHT (CABBAGE CASSEROLE) IN THE RICE COOKER
This is simply delicious and cooks up quickly. It is not necessary to have exact measurements. This is similar to cabbage rolls, but much easier.
Provided by Misty Guillory
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Important: For this recipe there is no need to cook the meat and do NOT add water. The rice will cook in the juices from the vegetables.
- 2. Slice smoked sausage. Cut up cabbage into quarter to half inch strips or pieces. Layer all ingredients in a large rice cooker. While doing this separate the ground round into clumps and layer throughout. You may have to make two batches. Make sure each ingredient is in the rice cooker before cooking. Turn on the rice cooker. Cook until rice cooker stops cooking - when you hear the 'click.' Unplug rice cooker and stir the pot. For serving you can put the cabbage casserole in a casserole dish.
CAJUN RICE CASSEROLE
This is a hearty and spicy rice dish that both my mother frequently cook. It makes a wonderful compliment to many meat dishes. Also great on its own with a green salad.
Provided by soochchef
Categories Long Grain Rice
Time 1h20m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 13" x 9" x 12" baking dish with non-stick cooking spray.
- Remove casing from sausage (unless using bulk sausage) and cook sausage in large non-stick skillet over med-high heat until browned, stirring to crumble. Remove from heat, remove sausage from skillet with a slotted spoon and set aside. Drain and wipe drippings from skillet with a paper towel.
- Heat oil in skillet over med-high heat. Add onion, celery, green pepper, garlic and saute for about 5 minutes or until tender. Remove from heat, stir in sausage, rice and remaining ingredients. Mix well.
- Spoon rice mixture into prepared baking dish, cover and bake in preheated 350 degree oven for about 1 hour, 5 minutes or until liquid is absorbed. Remove from oven, discard bay leaf and fluff rice with a fork. Sprinkle top with fresh parsley or green onion pieces if desired.
- Ready to serve and enjoy.
EGGPLANT CASSEROLE WITH RED PEPPER PESTO AND CAJUN BREADCRUMBS
Steps:
- For the casserole: Heat a charcoal grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.
- Combine the peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. With the motor running, slowly the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times to incorporate.
- Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Dollop another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover and bake until the cheese is melted and the casserole is hot, about 20 minutes.
- For the breadcrumbs: Heat the oil in a medium saute pan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper.
- While the casserole cooks, make the breadcrumbs: Heat the olive oil in a heavy skillet over hot coals or over medium heat. Stir in the breadcrumbs (about 2 cups) and the spice rub and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.
CAJUN CABBAGE CASSEROLE
This is my younger son's favorite meal! Even those who hate cabbage will love this!
Provided by Becky Lightsey
Categories Casseroles
Time 1h35m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
- 3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
- 4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
CAJUN SHRIMP CASSEROLE
This is a recipe I was given when I first got married 25 years ago, and it has remained a favorite. Maybe because it's simple to make (don't let the long list of ingredients fool you). It also freezes well if made with fresh (not frozen or previously frozen) shrimp. It's great served with rice, salad, and some nice hot biscuits.
Provided by JackieOhNo
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- In a large skillet, melt butter over medium heat.
- Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
- Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
- Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
- Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
- Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
- Bake at 425 degrees for 20 minutes.
CAJUN EGGPLANT CASSEROLE
Many years ago I had a wonderful, spicy eggplant dish at a buffet deep in the bayous of Louisiana. It was so different and flavorful that I just had to duplicate that recipe! Here it is and it is my own creation.
Provided by Lori Harbin-Combs
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- 1. Dice unpared eggplant in 11/2 in cubes. Cook eggplant and chopped onion in boiling water to cover for 20 min. or till tender. Drain and mix with all ingredients except grated cheddar and creole seasoning.
- 2. Place mixture into greased casserole and add grated cheddar and creole seasoning on top.
- 3. Bake at 350 for 30 minutes or until cheese is melted and casserole is bubbly.
CAJUN SHRIMP AND QUINOA CASSEROLE
Categories Shellfish Casserole/Gratin
Number Of Ingredients 12
Steps:
- Toss the shrimp and 1 tsp Cajun seasoning together, set aside. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any oven-safe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside. Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring often. Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks. Top with the shrimp and then sprinkle with the fontina cheese. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly. Garnish with fresh cilantro.
CAJUN CORN CASSEROLE
I got this recipe from a relative and do not know where they got it or when. To give it a little more "flair" you can add in a few shakes of Louisiana Hot Sauce. Add salt to suit your taste. Good, quick, and simple.
Provided by Bayou Andy
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice with a little butter and salt added.
- Saute onion, bell pepper, and celery in one stick of butter.
- Combine rice, 2 cans corn, sauted vegetables, and jalapeno peppers.
- Place in buttered casserole dish.
- Mix in velveeta and 1/4 cup of cheddar.
- Sprinkle remaining 1/4 cup of cheddar on top.
- Bake at 350 degrees.
Nutrition Facts : Calories 614.5, Fat 29.1, SaturatedFat 17.8, Cholesterol 75.8, Sodium 890.3, Carbohydrate 83.3, Fiber 4.8, Sugar 9.7, Protein 11.5
SPICY CAJUN CHICKEN AND RICE CASSEROLE RECIPE - (4.5/5)
Provided by á-167595
Number Of Ingredients 15
Steps:
- Combine garlic powder, smoked paprika, cayenne pepper, and dried thyme with the salt and pepper. Toss half of this mixture with the chicken. Cook bacon in a 6-quart Dutch oven until crisp, about 5 minutes on medium-high heat. Transfer to a paper towel to drain. Add the canola oil and chicken to the Dutch oven, and cook it for about three minutes, or until brown. Stir occasionally, and when done, transfer to a bowl. Add the red pepper, onion, and the rest of the spices to the pot, and stir and cook for five minutes. Add the tomato paste, stir, and cook for an additional 30 seconds. Add the broth, peas, rice, and 1/8 teaspoon of salt, if desired. Heat the mixture on high until it boils, and then reduce to a simmer. Add the chicken and remaining juices, and cover to simmer for approximately 25-30 minutes, or until rice is tender and chicken is thoroughly cooked through.
CAJUN BEEF CASSEROLE
Make and share this Cajun Beef Casserole recipe from Food.com.
Provided by Ryan Ust
Categories Meat
Time 1h15m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Farenheit and coat a 3-quart baking dish with nonstick cooking spray.
- Brown beef in a skillet over medium heat. Pour off excess liquid, then add ketchup, brown sugar, Cajun seasoning, garlic salt, and cayenne pepper.
- Combine sour cream, onion, pepper, hash browns, and Cheddar cheese in the prepared baking sheet. Pour beef mixture on top.
- Sprinkle with cornflakes and drizzle with butter (optional).
- Bake for 45 minutes to 1 hour, then serve.
CAJUN CASSEROLE
This is one of my husband's and father's favorite version of Jambalaya. It is low fat and good for people watching their diet. This came from a Low-Fat, Good-Food cook book
Provided by Jacie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a 12 to 14 inch frying pan over medium heat. Add your Canadian bacon and chicken, cook stirring often until browned on all sides, this takes about 6 minutes Then transfer the meat using a slotted spoon into a casserole pan (4-5 quart).
- Next add onion, garlic, bell peppers, and celery to hot frying pan, cook until onions are soft (about 10 minutes). Add tomatoes, tomato sauce, bay leaves, thyme, white pepper, cayenne, and parsley; cook, stirring occasionally, until sauce boils. Boil gently, uncovered for 5 minutes.
- Finally pour sauce over meats, stir in rice and broth. Cover and bake at 375°F oven until rice is tender to bite (about 45 minutes).
Nutrition Facts : Calories 483.1, Fat 8.1, SaturatedFat 1.9, Cholesterol 84.9, Sodium 681.3, Carbohydrate 58.5, Fiber 5.9, Sugar 10.8, Protein 43.5
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