In the Bayou

I swear, every time Will and I go to Shreveport or New Orleans or visit his Louisiana friends, I go on a Cajun/Creole cooking spree. Not that I'm complaining! I can say without a doubt that the food I've had from Louisiana makes my top five favorites list. I love the seafood, the spices, the enthusiasm of the chefs, the ingredients I never would have thought to use-pretty much everything about it! Despite my husband's utter distaste of seafood, I decided to give this recipe a try after sifting through approximately 18301278190783 suggestions on the web for a Cajun casserole. Surprisingly, Will enjoyed it (after he surgically removed all the shrimp and passed them off to me). I think this dish was a little rice-heavy, but that's an easy fix for next time. I also doctored up the flavor a little bit, since I enjoy extra spicy food and I didn't think the original ingredients in this recipe would cut it. I used my Slap Ya Mama spice, but feel free to use anything that strikes your fancy.
Source: Southern Living, October 2005


  • 2  pounds  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  tablespoon  lemon juice
  • 1 1/2  teaspoons  salt
  • 1  (10 3/4-ounce) can cream of shrimp soup** (can of mushroom soup can be substituted)
  • 1/2  cup  dry white wine
  • 1  tablespoon  soy sauce
  • 1/2  teaspoon  cayenne pepper
  • 3  cups  cooked long-grain rice
  • 1/4  cup  grated Parmesan cheese
  • Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

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

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

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


Popular Posts