Oh come and try some fusion food!
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.