Subj : BH&G 2264
To   : ALL
From : DAVE DRUM
Date : Wed Mar 31 2021 16:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Cajun Seafood & Rice
 Categories: Rice, Seafood, Vegetables, Cajun, Cheese
      Yield: 8 Servings
 
      1 lb Small shrimp; peeled,
           - deveined
    3/4 c  Chopped bell pepper
    1/2 c  Chopped onion
    1/2 c  Sliced celery
      2 cl Garlic; minced
      1 tb Butter
    1/2 ts Dried thyme; crushed
      3 c  Cooked long grain white
           - rice
      4 sl Bacon; chopped
      8 c  Torn fresh kale or spinach,
           - stemmed
      2 tb Butter
      2 tb All-purpose flour
  1 1/2 ts Cajun seasoning
      2 c  Milk
      2 c  Shredded Monterey Jack
     12 oz Cooked crabmeat; * flaked
    1/2 c  Shredded Parmesan cheese
    1/2 c  Chopped green onions
 
  Thaw shrimp, if frozen; set aside. Set oven @
  350ºF/175ºC.
  
  In a large skillet cook the green pepper, onion, celery,
  and garlic in 1 tablespoon hot butter over medium heat
  about 4 minutes or until vegetables are tender. Stir in
  thyme; cook and stir for 1 minute. Transfer to a medium
  bowl. Add rice; stir to combine. Set aside.
  
  In the same skillet cook bacon over medium heat until
  crisp. Add the kale; cook and stir for 3 to 5 minutes or
  until wilted and tender. Remove from heat. Set aside.
  
  In a small saucepan melt the 2 tablespoons butter over
  medium heat. Stir in flour and Cajun seasoning; cook and
  stir for 1 minute. Stir in milk; cook and stir until
  thickened and bubbly. Cook and stir for 1 minute more.
  Reduce heat to low. Add Monterey Jack cheese; stir until
  cheese melts.
  
  Lightly grease a 3-quart rectangular baking dish. Spread
  half of the rice mixture over bottom of dish. Layer with
  half of the kale mixture, half of the shrimp, half of the
  crabmeat, and half of the cheese sauce. Repeat layers.
  Sprinkle evenly with Parmesan cheese.
  
  Bake, uncovered, for 25 to 30 minutes or until bubbly.
  Sprinkle with green onions.
  
  * Refrigerated pasteurized lump crabmeat is an excellent
  choice over the traditional canned crabmeat or more
  expensive fresh crab. Look for it at the meat and seafood
  counter of your supermarket.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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