Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb large shrimp, peeled and deveined
  • 8 oz smoked Andouille sausage, sliced into rounds
  • 2 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 3 cups cooked white rice
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in an oven-safe skillet. Add the diced onion, bell pepper, and celery, stirring frequently until softened and translucent. Stir in the minced garlic for the final 60 seconds.
  2. Increase heat to medium-high. Add the sliced Andouille sausage and brown for 3 minutes. Toss in the shrimp, sprinkle with Cajun seasoning and smoked paprika, and cook only until the shrimp edges turn pink (about 1-2 minutes).
  3. Reduce heat to low. Stir in the cream of mushroom soup, milk, Worcestershire sauce, and lemon juice until the sauce is smooth. Gently fold in the cooked white rice and half of the shredded cheddar cheese.
  4. Top the casserole with the remaining shredded cheese. Broil on high for 3-5 minutes until the cheese is bubbling and golden-brown. Garnish with fresh parsley.