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Sunday, April 6, 2008

Cajun Shrimp and Cabbage casserole

My mom taught me how to make this dish. She was a true southern belle and a great cook!

First, make three cups of cooked white rice in an oven proof dish.

Place 1lb of shrimp (with shells) into a small pan, add enough water just to cover.
Add 1 tsp of salt and 1/4 tsp of cayenne pepper.
Bring to a simmer, cook just until pink.

Remove the shrimp, saving the seasoned water.

Chop 2 cups of cabbage.

Simmer the cabbage in the seasoned shrimp broth until tender.

Mince 1 jalapeno (seeded)
6 cloves of garlic
1 TBs of parsley

Melt 1 cup of butter in a skillet
Saute 1 medium onion (chopped)
Add the minced garlic, jalapeno and parsley.
Saute until tender.

Peel the cooled shrimp.

Combine the sauted veggies with the cooked rice in the oven proof dish.
Remove the cabbage from the shrimp broth with a slotted spoon.
Add to sauted veggie/rice mixture.

Add the peeled shrimp and enough of the shrimp broth to make the mixture moist.
The shrimp broth will keep the dish from becoming too dry while baking, so add a bit more than you think you will need. :)
Add more salt and cayenne if needed. You can also add more butter if you like.

Bake at 350 degrees until heated through...about 35 to 40 minutes.

Serve with a hot crusty bread and tossed green salad.

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