Laissex les bon temps rouler!
It’s the time of year when everything Cajun, carnival and creole fill our bellies. Mardi Gras celebrations are in full swing and it’s no different in my kitchen, especially with this favorite soup and simple kid’s dessert.
However, I do enjoy the Cajun flavors with seafood the best. It’s the perfect pairing of spice and heat.
The rainy weather inspired this very cheesy and filling casserole. It’s perfect as a side dish or a satisfying main meal served with a buttermilk drenched green salad.
Simplicity reigns supreme in this recipe, made in one large skillet and poured into a casserole dish for the oven.
Enjoy!
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Angie | Big Bear's Wife says
Yes, I’d love to celebrate with this!!
Pam says
Mmmm. It looks and sounds so delicious!
Jonny says
Even mid-morning I’d hit this pretty hard, probably with a good dash of Louisana hot sauce. I am wondering though about how the shrimp comes out after it’s baked? I love the pop of a perfectly cooked shrimp between my teeth but remember the terribly tough shrimp from the fish pies of my youth.
Cathy says
I was worried too but it’s perfectly delicious…nothing rubbery going on here.
Christine from Cook the Story says
Bring on the hot sauce… this looks fabulous, Cathy!