Go Back
–+ servings
shrimp rice casserole in white casserole dish
Print

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 393kcal
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

  • 2-½ cups cooked rice (extra long grain preferred)
  • 1 10-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery)
  • ½ cup butter
  • 1 pound shrimp, raw, peeled and deveined
  • 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 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

  • 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.

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