Cajun Seafood Lasagna
Servings: 9 servings (approximately 8–10)
Ingredients
- 1 lb shrimp peeled and deveined
- 1 lb crawfish tails thawed
- ½ lb lump crab meat
- 1 ½ lb lasagna sheets
- 2 cups shredded mozzarella
- 1 cup grated Parmesan divided
- ½ cup unsalted butter
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 2 to 3 tablespoon minced garlic
- ½ cup all-purpose flour
- 1 cup seafood stock
- 3 cups whole milk
- 1 cup heavy cream
- Cajun seasoning to taste
- Seafood seasoning to taste
- All-purpose seasoning to taste
- Chicken bouillon powder to taste
- Smoked paprika to taste
- Dried oregano or thyme to taste
- Lemon juice to taste
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F. Prepare the lasagna sheets according to the package directions if required.
- Blanch the shrimp for about 90 seconds to 3 minutes, then transfer to ice water. Drain and chop. Mix with the crawfish and crab; season with seafood seasoning.
- Melt the butter in a large pan. Sauté the onion, bell peppers and celery until softened, then add the garlic.
- Stir in the flour and cook briefly. Gradually whisk in the seafood stock, milk and heavy cream. Simmer until the sauce thickens, stirring frequently.
- Stir some of the Parmesan into the sauce. Season to taste with Cajun seasoning, all-purpose seasoning, bouillon, smoked paprika, herbs, lemon juice, salt and pepper.
- Spread sauce in the bottom of the baking pans. Layer lasagna sheets, seafood, sauce, mozzarella and Parmesan, repeating until used. Finish with sauce and cheese.
- Bake for 30–35 minutes, or up to 45 minutes, until hot and bubbling and the seafood is cooked through. Let rest before slicing and garnish with parsley.
