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My Cajun shrimp and biscuits shoot straight to the top of the crazy delicious comfort food list, y'all. Seasoned shrimp, set aside while the Cajun trinity and garlic browns, then gets stirred into milk, chicken broth, and mixed vegetables. Finally, the mixture is topped with cheesy store-bought biscuit dough and bakes to super-flavorful perfection in just a few more minutes. Yep and yay...
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There's Always Room for One More, Y'all...
Cajun shrimp and biscuits incorporate nine different vegetables into a stick-to-your-ribs dish that feeds up to four people. The base of the one-skillet meal is similar to a stew. However, it does have a unique flavor profile all its own that allows it to slide right in there with the great Cajun recipes, yet still stand out among them.
My original version of Cajun shrimp and biscuits includes the browned Cajun trinity and garlic. These two south Louisiana staples make this dish taste like home to me. This warm, earthy combination injects a deep, layered flavor into the brown gravy. It also pairs perfectly with the fluffy, piping hot biscuits, making each bite a layered flavor bomb palate explosion that you never, ever want to end. Indeed.
Cajun Shrimp and Biscuits Ingredient Essentials and Substitutions
- You need a pound of raw, peeled, and deveined shrimp for this recipe. I cut most of the shrimp into two or three pieces to ensure that each bite yielded a taste of the main ingredient. However, I did leave some of the shrimp whole. And, I added at least one whole shrimp to each serving to enhance the already stunning visual presentation.
- The Cajun trinity of onion, bell pepper, and celery is very easy to obtain. I used a red bell pepper this time to further beautify the dish. You can also use a green, yellow, or orange bell pepper with great success, as well.
- I used jarred minced garlic for this shrimp and biscuits recipe, as that's all that I had on hand when the idea to develop this unique recipe came to mind. You'll need three, four, or even five fresh garlic cloves to get the tablespoon you need. So, plan to grab a whole head of garlic at the store if you don't want to use the jarred garlic like I did.
- I adore Red Lobster's gluten free cheddar bay biscuit mix. It works beautifully in this recipe, and I can't recommend it highly enough. But, you can also use another type of gluten free biscuit mix, as well.
- Canned mixed vegetables are already tender. So, it's best to use them if you want to enjoy this cheddar bay biscuit shrimp recipe exactly as I created it. On the other hand, if you already have frozen mixed veggies on hand go ahead and use them. Just steam or microwave them first until all of the veggies are tender, then continue to follow the recipe as written.
- I am strictly gluten free out of necessity. So, I used gluten free all purpose flour to thicken the gravy. You can also use regular AP flour if you do not have a gluten allergy or intolerance.
Top Tip
For best results, serve this dish as soon as possible. As it sits, the biscuits will absorb the gravy, which changes the appearance of the dish negatively at first. However, once you reheat it, the biscuits will release most of the gravy that they soaked up, making the dish look a lot more like it did when you first removed it from the oven.
Storage
Store any leftovers tightly covered in the fridge for up to three days. I don't recommend freezing the dish unless you have a vacuum sealer, though. Honestly, just freezing it in bags or containers is not enough protection for the biscuits and gravy to retain their optimal tastes and texture.
How to Make Cajun Shrimp and Biscuits
Start the recipe by preheating the oven. Pour the dried seasonings, and salt, black pepper, and cayenne pepper to taste over the shrimp. Then, stir until combined and set aside.
You'll also want to follow the directions on the Red Lobster gluten free cheddar bay biscuits package to get the biscuit dough ready. Add the pepper Jack cheese to the mixture, then use a ¼ cup scoop to make 10 to 12 biscuits. Set aside.
Now, brown the Cajun trinity veggies in the butter or oil in a large, deep cast iron skillet or Dutch oven set over medium-high heat. Stir often, and keep an eye on the veggies to ensure that they do not burn.
When the veggies are browned, add the garlic to the pan. Then, cook for one additional minute, stirring the whole time.
Turn the heat down to medium-low.
Next, add the gluten free all purpose flour to the skillet in two or three batches. Stir each batch into the veggies until the mixture is fully incorporated.
Stir the broth, the milk, and the drained mixed vegetables into the pan. Let cook for about five minutes, stirring occasionally, until the brown gravy thickens.
Now, add the raw seasoned shrimp to the skillet. Cook for another 3 to 5 minutes, until the shrimp turn opaque and are fully distributed throughout the gravy.
Remove the skillet from the heat. Then, place the formed biscuit dough over the brown gravy in the skillet.
Transfer the skillet carefully to the preheated oven, and bake until the biscuits are cooked through and the gravy is bubbly. Remove the pan carefully from the oven, then let the shrimp and biscuits rest until the casserole stops steaming.
Finally, add the melted butter and herb sauce from the biscuit box, if desired, to the top of each biscuit. I did, and it added even more deliciousness to the recipe!
And that's it, y'all!!
While this Cajun shrimp and biscuits may seem like a lot, I promise you it's not. It goes by fast and its semi-homemade nature makes it easy to repeat the next time that you make it.
And oh the big payoff!! The shrimp and veggies in brown gravy start to flavor pop as soon as you take your first bite. The browned Cajun trinity, garlic, and dried seasonings play off of each other. This harmonic trio is a feisty food fireworks base that becomes further kindled by deliciousness every time you bite into a piece of tender, seasoned shrimp.
And the biscuits, y'all!! No one would ever know that they were gluten free. They're so fluffy, so perfectly baked, and so incredibly comforting!
Share these Cajun shrimp and biscuits with those who always add an extra chair at their table to make room for you. Much food love, and see y'all on the yum side...
More Delicious Cajun Shrimp Dishes
If you love this recipe, you'll likely want to try these other Cajun shrimp dishes, as well.
Check out These Other Cajun Comfort Food Dishes
I have a large assortment of Cajun comfort food dishes on the blog that hit just like this one. Here are a few, and you can check out my complete recipe index here.
Cajun Shrimp and Biscuits
Ingredients
For the Seasoned Shrimp
- 1 pound 31/35-count shrimp, peeled and deveined
- 2 teaspoons dried parsley flakes
- ½ teaspoon dried paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne
For the Cajun Shrimp and Biscuits
- 3 tablespoons butter or oil
- 1 medium-sized yellow onion, chopped
- 1 red bell pepper, chopped
- 3 celery stalks, trimmed and chopped
- 1 tablespoon minced garlic
- 1 tablespoon gluten free all purpose flour
- 1 cup milk
- 2 cups chicken broth Swanson is gluten free
- 1 15-ounce can mixed vegetables, drained
For the Biscuits
- 1 11.36-ounce box Red Lobster Gluten Free Cheddar Bay Biscuit Mix
- 1 cup cold water
- ¼ cup cheddar cheese
- ¼ cup pepper Jack cheese
- ¼ cup melted butter
- 1 pouch enclosed herb and garlic seasoning blend
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Season the shrimp with the dried parsley flakes, dried paprika, and salt, black pepper and cayenne pepper to taste. Set aside.
- Use the instructions on the Red Lobster gluten free cheddar bay biscuit box to form the dough into 10 to 12 biscuits. Set aside.
- Brown the Cajun trinity veggies of chopped onion, bell pepper, and celery in the butter or oil.
- When browned, add the garlic and cook for one additional minute, stirring constantly.
- Turn the heat down to medium-low.
- Add the gluten free all purpose flour to the browned veggies. Keep stirring until the mixture is well-incorporated. (This should only take less than a minute).
- Add the milk, the chicken broth, and the mixed vegetables to the skillet.
- Cover the skillet almost all the way, leaving just a sliver open for the steam to escape.
- Continue cooking, stirring occasionally, for about 5 minutes, or until the brown gravy thickens.
- Stir the seasoned shrimp into the pan, and cook for another 3 to 5 minutes, or until the shrimp turn opaque.
- Remove the skillet from the heat.
- Position the formed raw biscuits over the top of the mixture.
- Transfer the skillet carefully to the oven.
- Bake for 18 to 21 minutes, or until the biscuits are baked all the way through and the brown gravy is bubbly.
- Remove the skillet from the oven carefully, then let the Cajun shrimp and biscuits rest for about 5 minutes, until it stops steaming, before serving.
Notes
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
