Cajun Tators

These are great for a rainy or snowy day.  Total comfort food.  If you don't like seafood, it's easy to switch it up and use meat or leave it out to make it veggie.  This time I didn't have bell peppers on hand (blasphemy, I know), and I added a can of drained corn.  It can be a very versatile recipe based on your own preferences.


Ingredients:


1 bag of frozen hashbrowns (about 2 lbs, so you could use fresh if you cook them first.
2/3 cup sour cream
1 cup evaporated milk
1 stick of butter melted
small handful of chopped green onions
1/2 medium onion, diced

1/2 bell pepper, diced

one stalk of celery, diced

4 strips of bacon, chopped, fried, and drained
2 1/2 cups of shredded cheese (I use a bag of mixed cheeses, but cheddar and/or american are really good too)
1 can of shrimp, drained (or equivalent fresh tiny shrimp)
1 cup lump crab (don't use imitation, but canned is fine)
1 egg
1 tsp of cayenne (or more if you can take it)
dash or two of paprika and garlic powder
small dash of thyme and oregano

Directions:


Preheat oven to 350 degrees.


Cook your bacon, set aside on paper towels.  


In same pan with the bacon grease, cook your trinity (white or yellow onion, celery, and bell pepper) for a few minutes over med-high heat until onions are translucent.


In a small mixing bowl, combine the milk, sour cream, egg, and butter.  Mix well.  In large bowl, mix all other ingredients.  After mixed, add wet ingredients and carefully mix (try not to break up potatoes too much).


Pour into greased casserole (about the size of a lasagne pan).  Press down lightly into an even layer.  Cover with remaining cheese.  Cover with tinfoil.


Bake for about 30 minutes.  Remove tinfoil, bake until cheese is lightly browned on top, about 10 mins.  If need be, broil for a min or so.


Recover with tin foil.  Let set and cool for 10 mins or so.  Sprinkle with more bacon and serve with hot sauce.