CAJUN CORN 24 oz. Creamed corn 16 oz. Whole kernel corn 1 lb cooked shrimp ½ can cream of mushroom soup 1 lg onion, chopped fine 3 stalks celery, chopped fine ¾ lg bell pepper, chopped fine 1 jalapenos, chopped fine 1 tbl minced garlic 2 eggs, beaten 1 c. cornmeal 1 tbl crushed red pepper ½ tbl black pepper 1 tbl horseradish sauce ½ lb mild cheddar cheese, grated ¼ c. olive oil Preheat oven to 325 degrees. . Saute onions, celery, bell pepper, and garlic in olive oil until onions are clear. In one bowl, mix with cheddar cheese and horseradish. In another bowl combine meat, mushroom soup, eggs corn, cornmeal, and seasonings. Pour mixtures into large casserole in alternating layers. Bake for 45 minutes uncovered.