Cajun Shrimp Rice Casserole combines tender shrimp, cooked basmati, aromatic vegetables, and two creamy condensed soups in one bubbling bake. The stovetop stages build the flavor quickly; the oven then brings the rice and sauce together without adding a topping or extra garnish.
The recipe serves 6 and takes about 35 minutes, with 10 minutes of preparation and 25 minutes of cooking. Because the rice is already cooked and the shrimp starts raw, follow the order carefully and keep the final casserole uncovered at 350°F.
Cajun Shrimp Rice Casserole Ingredients
Use 1 pound raw shrimp, peeled and deveined, plus 3½ cups cooked basmati rice. The vegetable base needs ½ cup butter, one 10-ounce package frozen onion and pepper blend, 2 to 3 celery stalks thinly sliced, and 1½ teaspoons minced garlic.
Season with ¼ teaspoon celery salt, 1 teaspoon Cajun seasoning, and black pepper to taste. For the creamy base, use one 10.5-ounce can condensed golden mushroom soup and one 10.5-ounce can condensed cheddar cheese soup.
If you enjoy this recipe, you may also like Cheesy Stuffed Shells.
How to Make Cajun Shrimp Rice Casserole
- Heat the oven to 350°F and grease a casserole dish.
- Melt the butter in a large skillet. Add the frozen onion and pepper blend, sliced celery, and minced garlic. Sauté for 5 minutes.
- Add the raw peeled and deveined shrimp, celery salt, Cajun seasoning, and black pepper. Simmer for 5 minutes, until the shrimp turn pink.
- Fold in the golden mushroom soup, cheddar cheese soup, and cooked basmati rice. Taste and adjust only the black pepper if desired.
- Transfer to the greased casserole dish. Bake uncovered for 20 to 25 minutes.
- Remove from the oven and rest for 2 minutes before dividing into 6 servings.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Start With Cooked Basmati Rice
Prepare Raw Shrimp Safely
Sauté the Aromatic Base for Five Minutes
Season and Simmer the Shrimp
Fold in Both Condensed Soups
Add Rice With a Gentle Folding Motion
Bake Uncovered at 350°F
Rest Briefly and Serve Six
Avoid Watery or Dry Casserole
Conclusion
At 350°F, sauté the frozen onion-pepper blend, celery, and garlic in butter for 5 minutes. Add raw shrimp and the exact seasonings for 5 minutes, fold in both condensed soups and 3½ cups cooked basmati, then bake in a greased dish uncovered for 20 to 25 minutes. Rest 2 minutes.
Frequently Asked Questions
- → Is the 3½ cups of rice measured cooked or dry?
It is 3½ cups cooked basmati rice.
- → Can I use precooked shrimp?
The method is written for 1 pound raw peeled and deveined shrimp, which cooks for 5 minutes in the skillet.
- → Should I cover the casserole in the oven?
No. Bake it uncovered at 350°F for 20 to 25 minutes.
- → How many servings does this casserole make?
It makes 6 servings and takes about 35 minutes total.