Shrimp and Rice Casserole
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.
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Servings: 6
Calories: 393kcal
Equipment
- 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
Ingredients
- 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)
Instructions
- 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.
Notes
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 2-1/2 cups cooked rice.
Prep time and cook time does not include time needed to cook your own rice for this recipe.
Nutrition
Serving: 110z | Calories: 393kcal | Carbohydrates: 32g | Protein: 20g | Fat: 20.5g | Saturated Fat: 11.4g | Trans Fat: 0.6g | Cholesterol: 169mg | Sodium: 1157mg | Fiber: 1g | Sugar: 3g