Cajun shrimp and squash or eggplant casserole

Cajun shrimp and squash casserole

This is a deep cut Cajun recipe. Unless you're from South Louisiana, you've probably never seen anything like this dish. I first had something like it at my grandmother's house, who is from Cajun country. I've had variations a couple of times in little family-run restaurants in small town Louisiana. I now live thousands of miles from my home state in Oregon, so I haven't had anything like it in years. 

It may not look like much, but this stuffing-like casserole makes a great main dish or side. The browned holy trinity, Cajun seasoning, and shrimp makes it indisputably Cajun and super flavorful. The traditional way to make it is with eggplant, but sometimes when I have a lot of yellow squash or zucchini from my garden, I use that instead, or in combination with eggplant. It's very versatile! Strange as it may sound, you gotta use Italian breadcrumbs and parmesan cheese--this is how my family always made it. 

Cajun shrimp and eggplant or squash casserole

• 12-16 oz raw shrimp
• 2 t Tony Chachere's Cajun seasoning
• 2 T butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• ~2 lbs summer squash and/or eggplant, diced into 3/4 inch pieces
• 1 T minced garlic
• 2 t worchestershire sauce
• 1 heaping cup Italian breadcrumbs, plus more for sprinkling on top
• 1/2 cup grated parmesan cheese, plus more for topping
• 2 T lemon juice

Garnish: handful of chopped green onions

If you have time, sprinkle the shrimp with 1 t of the Tony Chachere's to marinate while you prep the rest of the dish (5-10 minutes is fine). 

You can make this a one-pot meal if you have a large enough stovetop and oven safe pan, like a very large cast iron pan or dutch oven. If you don't have a pan that fits all these requirements, you can sauté everything in a skillet and then transfer the mixture to a casserole dish or baking pan. 

In a large skillet or pan, sauté onion, bell pepper, and celery until slightly caramelized. I basically do this in the time it takes to chop the other veggies. Add garlic, eggplant and/or squash, the rest of the Tony Chachere's, and worcestershire sauce. Cover and cook on medium heat until squash softens. This will take about 10 minutes, during which time the veggies will release some liquid and simmer. 

Preheat oven to 375 degrees. Stir shrimp and any remaining liquid into the pan, and cook uncovered for another couple of minutes, until shrimp are turning pink. If you're already using an oven-safe pan, add remaining ingredients and stir together. If you're not using an oven-safe pan, now's the time to transfer the mixture to one. Top with a little extra parmesan and bread crumbs. Bake for about 30 minutes, until slightly browned on top and bubbly. Serves 5-6 as a main, more as a side.