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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Rice Cook Time 15

Total Time 1 5

Servings

Calories 269kcal

Author Anne Clark

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

1-¼ cups uncooked rice (extra long grain preferred) after the rice has cooked, you'll have about 3-¾ cups rice (packed in measuring cup)
10 oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery) see recipe note below
½ cup butter 1 stick
1 pound shrimp, raw, peeled and deveined if using thawed frozen shrimp, drain in a colander to remove excess liquid
1 teaspoon minced garlic
1 teaspoon Cajun seasoning, or to taste (Tony Chachere's or Slap ya Mama)
½ teaspoon black pepper
1 10.5 oz can cream of mushroom soup
1 10.5 oz can cream of cheddar soup

Instructions

Cook the rice according to the manufacturer's instructions.
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

If you prefer to use fresh vegetables, use about 1 cup of chopped onion, ½ cup of chopped bell pepper, and ¼ cup chopped celery.
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 three pouches for a total of 3-¾ cups cooked rice.
Prep time and cook time do not include time needed to cook your own rice for this recipe.

Nutrition