Cook rice. In large pot barely cover shrimp with water. Season with Cajun Herbed or Blended spice and red pepper, and steam for 10 minutes. Remove shrimp and add cabbage to shrimp broth and cook until tender. Reserve broth. In a large skillet, saute vegetables in margarine until soft. Mix peeled shrimp, rice, cabbage, onions, celery, parsley, Jalapeno pepper and garlic in casserole dish. Add 1 to 2 cups of cabbage and-shrimp broth, or mushroom soup. Put in a large casserole. Bake uncovered at 350F for 50 to 60 minutes.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana