CAJUN SHRIMP AND RICE CASSEROLE RECIPES

Steps:

• Sauté onion, bell pepper and celery in vegetable oil in a deep skillet or wide saucepan over medium heat for 8-10 minutes (or until onions are starting to caramelize). Add garlic then continue cooking 2 minutes.
• If you haven’t already, get your rice cooking.
• Add flour to veggies then cook and gently stir for 5 minutes.
• Stir in broth, beef stew seasoning mix, pepper, salt, cayenne and parsley then cook until simmering. Reduce heat to low then continue cooking, uncovered, for 15 minutes.
• Gently stir in green onions and shrimp. Cover and continue cooking over low heat for about 10 minutes or until shrimp are cooked though.
• Serve over rice and garnish with additional parsley and green onions if desired.

Steps:

• In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.
• Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.
• Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
• Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
• To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.
• To freeze and heat: