This easy shrimp and rice recipe is an old family favorite. A delicious one-pot, one-pan meal with shrimp, trinity, cream of mushroom soup, cream of cheddar soup, cooked rice, and Cajun seasoning.
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Welcome to My Kitchen Serenity! I’m excited to share with you this easy dinner recipe that the whole family will love. This shrimp and rice casserole would be great for dinner tonight or any special occasion!
Delicious shrimp cooked with butter, onion, bell pepper, and celery, then combined in a creamy sauce with rice and just the right amount of Cajun seasoning. This delicious recipe was inspired by my sweet Aunt Louise (Nanny).
Is your family a rice or potato family? Our family is a rice family. Growing up, we ate rice way more often than we ate potatoes! It probably has something to do with our rich Louisiana Cajun family heritage.
Both sets of my grandparents (and many generations before them) were born and raised in St. James Parish, Louisiana. My mother and grandmothers are/were exceptional cooks. We grew up on all sorts of rice dishes such as jambalaya, shrimp creole, crawfish etouffee, and seafood gumbo.
We eat a lot of seafood, especially during Lent. Growing up, 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 catfish, or some sort of fish every Friday. I vividly remember the fish courtbouillon (coo-bee-yawn) that he made.
I also remember my mom would make elbow macaroni with tuna in a red sauce. Kinda like a tuna spaghetti-mac. Delicious!
please scroll down to the printable recipe card for helpful information and nutritional data.
1 pound medium to large, raw shrimp – peeled and deveined (frozen shrimp is fine – thaw before using)
1 10-ounce bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
2-1/2 cups cooked rice
1 teaspoon minced garlic
1 10.5-ounce can of cream of mushroom soup
1 10.5-ounce can of cream of cheddar soup
1 teaspoon Cajun seasoning (Tony Chachere’s or Slap ya Mama)
1/2 cup butter
1/2 teaspoon black pepper
Check out my Chicken and Sausage Jambalaya recipe! You’ll love every spicy, savory bite of chicken, sausage, rice, and the perfect blend of seasonings.
Step by Step Instructions
Quick Tip #1: Buy shrimp that are already peeled and deveined.
Quick Tip #2: 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 1/4 cup chopped celery.
Step 1. Saute the veggies in the butter for about 5 minutes. Longer if using fresh onion, bell pepper, and celery – just until tender.
Step 2. Add the shrimp, garlic, and seasonings. Simmer for about 5 minutes
Step 3. Stir in the soups and cooked rice (see below “How to Cook Perfect Rice”). Mix it all up really well.
Step 4. Pour into a casserole dish.
Step 5. Bake covered for about 30 minutes at 350 F. Look at the rich, golden brown color!
Step 6. Serve with french bread and a salad. Enjoy with a few dashes of hot sauce, if you prefer!
Other fish and seafood recipes you may want to check out:
How to Cook Perfect Rice
First, you need to buy extra-long grain rice. Why? Because it won’t get sticky or mushy; especially after all the cooking/baking that it has to go through for this recipe. You want the rice to be firm, yet thoroughly cooked.
Place 2-1/2 cups of water in a 2-quart heavy sauce pan. Add 1/2 to 1 tsp salt and 1 Tbsp butter to the water. Bring to a boil. Stir in 1-1/4 cup of raw rice. Immediately place the lid on the pan, and turn down the heat to low. Let the rice simmer for about 20 minutes, or until all the water is absorbed. No peeking! When the rice is done, remove the pan from the heat. Remove the lid and fluff the rice with a fork.
Storing Leftovers in the Refrigerator
Any leftovers should last 2-3 days in the refrigerator. Store in an airtight, covered container. I like to use the BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too! Available on Amazon.
Personally, I would heat the shrimp and the rest of the casserole separately. Remove the shrimp from the leftovers and set aside. Heat the rice casserole to your liking, then warm the shrimp separately. Don’t overheat the shrimp too much or they will become rubbery. What a shame! Combine the warmed shrimp with the rest of the rice casserole and enjoy.
Shrimp and Rice Casserole
- 2-qt heavy pot with cover for cooking the rice
- 5-qt heavy pot for cooking the shrimp and other ingredients
- measuring cup(s)
- measuring spoons
- 1/2 cup butter
- 1 10-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
- 1 lb shrimp, raw, peeled and deveined
- 1 tsp minced garlic
- 1 tsp Cajun seasoning, or to taste (Tony Chachere's or Slap ya Mama)
- 1/2 tsp black pepper
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of cheddar soup
- 2-1/2 cups cooked rice (extra long grain preferred)
- Cook the rice according to package directions. Let cool slightly.
- Preheat oven to 350F. 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. Taste test and add additional seasoning, if desired.
- Pour into casserole dish. Bake covered at 350F for 30 minutes.
Nutritional data provided is based on the brands that I used and can vary with different brands. Nutritional data provided does not include any salt, butter, or other ingredients you use to cook your own rice.
If you make this recipe, please let me know. I’d love to hear how yours turns out.
Here are some other casserole recipes you may like.