It’s scary, but it all works out in the end.
Today we mix Cajun and Mexican, two of my favorites.
Casseroles are always delightful and this one turned out really great.
I got inspired by a recipe from AnnaShortcakes. Instead of stuffing a poblano, I changed things up and turned it into a casserole.
Look it over and give it a try if it suits your tummy.
- 6 oz of chorizo sausage, casing removed.
- 1 c of diced onion
- 1 Serrano chile minced
- 2 cloves of garlic microplaned
- 2/3 c of rice (I often use a mixture of brown and long grain)
- 2 cups of liquid (chicken stock, or a combination with beef stock, beer, vegetable stock, water)
- 1 c corn, fresh, frozen or canned
- 1 lb of shrimp, peeled and deveined, cut into bite-sized pieces
- 2 poblano or Anaheim or hatch chiles, roasted, peeled, seeded, and diced
- 2 c Monterrey Jack Cheese, shredded
- 1/3 c cilantro, chopped
- Brown the sausage with the onions, garlic and Serrano chile until softened.
- Add the rice, liquids, corn, and diced chiles.
- Cover and cook on low simmer until the liquid is absorbed.
- Add the shrimp and cook for about 3-4 minutes, stirring regularly
- Turn into an oiled baking dish.
- Stir in the cilantro, and then sprinkle the cheese over the top.
- Place in a 350° oven for about 15-20 minutes, just to melt the cheese.
NOTES: You can tone this down by using a jalapeño rather than the Serrano. The Poblanos are mild, the Hatch chiles can vary depending on the variety. You could also use Mexican cheese such as cotija or queso fresco.