Danny’s Cajun Casserole

Danny McGuire created this amazing casserole and shared it at a large dinner gathering recently. Everybody raved at the creamy seafood goodness, and most came back for seconds! I highly recommend this recipe as a compliment to any grilled pork or beef entrée, especially if you are planning to feed a large group of family and friends this holiday season. So much better than traditional holiday leftovers. It’s so good in fact, it could make fine dinner by itself with a green salad and garlic bread. Thanks, Danny!

Ingredients
3 lb peeled shrimp
3 lb smoked link sausage
3 lb small red potatoes
2 large containers sliced mushrooms
2 large, sweet onions
3/4 cup Zatarain’s powdered crawfish boil spice
Crab and crawfish meat can also be added to your liking
1 bell pepper, chopped
2 tablespoons minced garlic
1 large “regular” onion
3 celery sticks
1 stick butter

In large skillet, sauté crab meat and crawfish in butter, remove and place in a large and deep casserole dish, spread evenly. Sauté Cajun Trinity (chopped “regular” onion, celery, and bell pepper) along with the Pope (garlic) in butter, remove and place in a separate bowl. Slice sausage into thin pieces and fry in same skillet until brown, drain and spread evenly on top of crab and crawfish meat.

Fill large pot with water and add crab boil seasoning. Bring to boil and add quartered sweet onions, mushrooms, and potatoes. Cook until potatoes are al dente, not mushy. Remove from heat and add shrimp, steep three minutes, and then drain all. Gently fold in sauteed Trinity and spoon atop crab, crawfish, and sausage in the large casserole dish  

Sauce
1 can cream of celery soup
1 can cream of mushroom soup
1 8-ounce block Velveeta cheese
1 stick butter

Add above ingredients to large saucepan, heat slowly at low temperature until fully melted, stirring often. Pour evenly over contents of casserole dish, do not stir or fold. Place in 400° preheated oven for 20- to 30-minutes, or until sauce begins to brown.