Shrimp and Cabbage Casserole

3 cups rice, cooked
2 pounds peeled shrimp
1 large cabbage, finely shredded
1/2 pound margarine
1 cup green onions, finely chopped
1 cup onions, finely chopped
1 cup celery, finely chopped
1/2 cup parsley, finely chopped
1/4 cup fresh jalapeno peppers, finely chopped
6 pods of garlic, finely chopped
1 tablespoon Cajun Blended or Herbed spice
1 tablespoon red pepper

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.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana