This Southern Shrimp and Rice Casserole is a classic family recipe from many years ago. Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen. This delicious recipe was inspired by my sweet Aunt Louise (Nanny).
Are you looking for an authentic, southern casserole to serve for dinner tonight? This casserole will not let you down! It’s rich and creamy and filled with shrimp and rice. Is your family a rice or potato family? Our family is a rice family. We ate rice more often than we ate potatoes! It probably has something to do with our rich Cajun family history. I could eat rice every day, lol.
We ate shrimp and/or seafood much more often during Lent. My dad would do a shrimp boil in our kitchen; pouring the boiled shrimp right into the kitchen sink to drain and cool. If we weren’t eating shrimp, we were eating tuna, or some sort of fish every Friday.
I vividly remember the fish courtbouillon (coo-bee-yawn) that he made. My mom would make elbow macaroni with tuna in a red sauce. Kinda like a tuna spaghetti-mac. Delicious!
Easy Shrimp Casserole Dinner
This shrimp and rice casserole recipe is easy enough to make on a week night. Buy shrimp that is already peeled and deveined. Also, buy the frozen chopped onion, bell pepper, and celery. Save yourself some chopping time! But if you prefer to use fresh vegetables, use about 1 cup of chopped onion, 1/2 cup of chopped bell pepper, and 1/2 cup chopped celery. Saute the veggies in the butter.
Then, add the shrimp, garlic, and seasonings. Stir in the soups and rice. Pour into a casserole dish.
Bake for about 40 minutes at 350. Serve and enjoy!
Delicious shrimp, with onion, bell pepper, and celery, combined in a creamy sauce with rice and plenty of seasonings. A taste of southern creole in your very own kitchen.
- 1 lb shrimp, raw, peeled and deveined
- 1 22-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
- 2-1/2 cups cooked rice
- 1 tsp minced garlic
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of cheddar soup
- 1 tsp Cajun seasoning, or to taste
- 1/2 cup butter
- 1/2 tsp black pepper
In a large pan, saute the onion, bell pepper, and celery mixture in the butter for 5 minutes.
Add the shrimp, garlic, cajun seasoning, and black pepper. Simmer for about 5 more minutes.
Add the soups and cooked rice. Mix well. Pour into casserole dish. Bake at 350 for 40 minutes.
NOTE: To save some time, use the pre-cooked rice that comes in a pouch.
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Please leave me a comment if you make this recipe. I’d love to hear from you.