Spicy Cajun Seafood Casserole

Here's a Cajun favorite that is perfect for the Lenten season and so easy for those busy days. The succulent shrimp, crawfish, and crab meat,  blends perfectly with the delectable, spicy cheese sauce,  and the rice adds a nice texture. It is a very versatile recipe and can also be made with a pound of just shrimp, crawfish, or crab meat,  or whatever you have available. It can be made in advance as it freezes well, and then thawed and popped into the oven when ready to serve. Cest bon, cher! Bon appetit!

1 onion, chopped
1/2 cup each, red and green bell pepper,chopped
2 stalks celery, sliced thin
2 tsp.'s garlic, minced
1 or 2 jalapeno peppers, seeded and chopped
1/4 cup fresh flat leaf parsley, chopped
1/4 cup green onions, sliced thin
1/2 stick butter
1 can cream of mushroom soup
1 can cheddar cheese soup
1 soup can half n' half or milk, plus a little more, if needed
1/2 lb. each, fresh shrimp, crawfish tails, and crab meat
1 tsp. or more Cajun seasoning
 Few shakes Tabasco sauce
1 1/2 cups cooked rice
1 cup shredded cheddar cheese
1/2 cup seasoned breadcrumbs

Melt butter on medium heat, in large,  heavy skillet. Saute the first 5 ingredients in the butter , until soft. (about 10 minutes)  Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups, half n' half, and Tabasco and mix well. Fold in the rice, mixing gently, but well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and cheese Bake at 350 degrees, for 35 to 40 minutes or until bubbly and browned. Sinfully delicious! Enjoy!

Serve with a big tossed salad, a glass of white wine, and my Cajun-Style French Bread.
 (click here for the recipe)

I am sharing these at~

Strut Your Stuff Saturday @ Six Sister's Stuff

See Ya in the Gumbo Potluck @ Ms. EnPlace

Sunday Showcase Party @ Under the Table and Dreaming

Wishing ya'll a fun and fab weekend! Merci beaucoup for stopping by!