CAJUN SHRIMP CASSEROLE

Steps:

• 1. Heat 2 large pots on low heat.
• 2. Make sure 1 pot is filled more than half way full of water
• 3. Season 2 pounds of shrimp with crab boil, garlic salt, cajun seasoning and move to the fridge
• 4. Chop the onion, celery, and bell pepper.
• 5. Melt 1 1/2 sticks of butter in a large pot
• 6. When the butter has melted add onion, celery and bell pepper
• 7. Raise the heat to medium and saute 20 minutes
• 8. Raise heat on the pot of water and bring to a boil
• 9. Finely chop garlic
• 10. Add garlic to pot of vegetables.
• 11. When water begins to boil, add 1 tsp salt and pasta
• 12. Boil for 10 minutes then drain
• 13. Leave aside until needed
• 14. After vegetables have cooked for 20 minutes, add rotel
• 15. Cook 5 minutes
• 16. Add cream of chicken, chicken broth and half & half
• 17. Begin heating saute pain on low heat
• 18. Heat oven to 350
• 19. Cut velveeta into cubes then add to pot, stirring often
• 20. Add remaining butter to saute pan
• 21. When butter has halfway melted, raise heat to medium
• 22. When butter is completely melted, add shrimp to saute pan
• 23. saute 3-4 minutes
• 24. Add pasta to sauce and stir well
• 25. After shrimp is done add to sauce
• 26. put in 2 9x13 pans
• 27. Bake 15-20 minutes
• 28. Let cool 5 minutes