This is not an authentic NOLA dish, but since it is Fat Tuesday… I thought I’d share this simple, fresh shrimp and okra rice bake I created for an easy Cajun-inspired Mardi Gras meal.
You could also sauté this on the stove like a jambalaya, but this was easier at the time. It came out better than I thought it would! It would be even better with seasoned crawfish if you have any available.
Ça c’est bon!
Cajun Rice Bake with Okra and Shrimp
TIME:
30 min
|
4-6 people
HARVEST:
Celery, onion, garlic green bell pepper or poblano pepper tomatoes, okra
| INGREDIENTS |
|---|
| 1 cup celery, diced |
| 1 cup onion, diced |
| 1 cup green pepper, diced |
| 3 cloves garlic, minced |
| 3-4 tomatoes, chopped |
| Frozen shrimp, cleaned and deveined |
| 1 cup okra, diced (frozen okay) |
| 1 Tbsp. Worcestershire sauce |
| 1-2 tsp. Old Bay seasoning |
| 1 Tbsp. cajun seasoning (I like this one HERE) |
| 2 cups rice, cleaned |
| 2 cups water |
| 1-2 bay leaves |
| Salt as desired |
| 1/4 stick of butter (4 Tbsp.) |
| NOTE: You can also add chicken or sausage if desired. |
DIRECTIONS:
- Wash and chop your vegetables.
- Place vegetables in an oven-safe baking dish with the frozen shrimp and spices. Add rice, water, and butter; mix together.
- Bake at 375F for 30-40 minutes or until rice is cooked.
- Remove from the oven and fluff the rice with a fork to mix and incorporate.
- Serve with hot sauce and hushpuppies, if ya got ’em!