Cajun Seafood and Rice

Ingredients

• 1 pound fresh or frozen small shrimp, peeled and deveined
• ¾ C chopped green sweet pepper (1 medium)
• ½ C chopped onion (1 medium)
• ½ C sliced celery (1 stalk)
• 2 cloves garlic, minced
• 1 tbs butter
• ½ tsp dried thyme, crushed
• 3 C cooked long grain white rice
• 4 strips bacon, chopped
• 8 C torn fresh kale or spinach, stems removed
• 2 tbs butter
• 2 tbs all-purpose flour
• 1½ tsp Cajun seasoning
• 2 C milk
• 2 C shredded Monterey Jack cheese (8 ounces)
• 12 oz cooked crabmeat, flaked
• ½ C shredded Parmesan cheese (2 ounces)
• ½ C chopped green onions (4)

Directions

1. Thaw shrimp, if frozen; set aside.
2. Preheat oven to 350°F.
3. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tbs butter over medium heat for about 4 minutes or until vegetables are tender.
4. Stir in thyme and cook and stir for 1 minute.
5. Transfer vegetables to a medium bowl, add rice, stir to combine, and set aside.
6. In the same skillet, cook bacon over medium heat until crisp.
7. Add the kale and stir for 3 to 5 minutes or until wilted and tender.
8. Remove kale and bacon from heat and set aside.
9. In a small saucepan melt 2 tbs butter over medium heat.
10. Stir in flour and Cajun seasoning and cook and stir for 1 minute.
11. Stir in milk and stir until thickened and bubbly.
12. Reduce heat to low, add Monterey Jack cheese, and stir until cheese melts.
13. Lightly grease a 3-quart rectangular baking dish.
14. Spread half of the rice mixture om the bottom of dish.
15. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce.
16. Repeat layers. Sprinkle evenly with Parmesan cheese.
17. Bake, uncovered, for 25 to 30 minutes or until bubbly.
18. Garnish with green onions and serve