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Creole | |
| 1-1/4 pounds uncooked medium shrimp, peeled and deveined 1 medium onion, chopped 2 tablespoons olive oil 4 medium tomatoes, seeded and chopped 2 tablespoons Cajun seasoning 3 garlic cloves, minced 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups whole milk 1-1/2 cups shredded cheddar cheese 1 cup diced fully cooked andouille sausage 12 lasagna noodles, cooked and drained 4 ounces pepper jack cheese, shredded 1 teaspoon paprika | |
| In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside. Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. | |
Unrated | |
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