5-qt heavy pot for cooking the shrimp and other ingredients
2-½cupscooked rice (extra long grain preferred)
110-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
1poundshrimp, raw, peeled and deveined
1teaspoonCajun seasoning, or to taste (Tony Chachere's or Slap ya Mama)
110.5 ozcan cream of mushroom soup
110.5 ozcan cream of cheddar soup
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.
Medium to large, peeled and deveined (frozen shrimp is fine - thaw before using). Leave just the tails on if desired as they can add additional flavor. Substitute with peeled crawfish tails, if desired.
condensed cream of mushroom soup - if you don't like mushrooms, use condenses cream of chicken soup instead.
condensed cheddar cheese soup - if you simply can not find cheddar cheese soup, you could use condensed fiesta nacho cheese soup instead.
Extra long-grain rice is preferred because it doesn't get sticky or mushy after it's cooked. But if you can't find it, try the regular long-grain rice.
If you're in a rush, use the pre-cooked rice that comes in a pouch. You may have to buy two pouches for a total of 2-½ cups cooked rice.
Prep time and cook time do not include time needed to cook your own rice for this recipe.