Cajun Shrimp Casserole

5.0
(7)
6 Reviews

This classic shrimp casserole gets its Cajun flavor from okra, bell peppers, and cayenne.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on March 25, 2024
Cajun Shrimp Casserole in white baking dish - Southern Living
Photo:

 Jennifer Causey; Food Stylist: Anna Hampton; Prop Stylist:Claire Spollen
Prep Time:
30 mins
Cook Time:
16 mins
Bake Time:
20 mins
Total Time:
1 hr 6 mins
Servings:
6

This hearty seafood casserole is filled with shrimp, cheese, and rice and gets its Cajun flair from the addition of okra, bell peppers, and cayenne pepper. It's a great choice for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.

Can Shrimp Casserole Be Made in Advance?

An unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed.

Can You Freeze Shrimp Casserole?

To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350°F for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

Ingredients

  • 2 lbs. unpeeled, large fresh shrimp

  • 1/4 cup butter

  • 1 small red onion, chopped*

  • 1/2 cup chopped red bell pepper*

  • 1/2 cup chopped yellow bell pepper*

  • 1/2 cup chopped green bell pepper*

  • 4 garlic cloves, minced

  • 2 cups fresh or frozen sliced okra

  • 1 Tbsp. lemon juice

  • 1 1/2 tsp. salt

  • 1 (10 3/4-ounce) can cream of shrimp soup**

  • 1/2 cup dry white wine

  • 1 Tbsp. soy sauce

  • 1/2 tsp. cayenne pepper

  • 3 cups cooked long-grain rice

  • 1/4 cup grated Parmesan cheese

  • Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Directions

  1. Prepare shrimp:

    Peel shrimp; devein, if desired.

  2. Cook ingredients:

    Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended.

  3. Add casserole to baking dish:

    Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

  4. Bake casserole:

    Bake at 350°F for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

Ingredient Notes

  • *1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
  • **1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

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