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This shrimp and rice casserole brings all those bold Cajun flavors right to your dinner table without requiring a trip to New Orleans or hours of complicated cooking. The combination of tender shrimp, perfectly seasoned vegetables, and creamy cheese soup creates a one-dish meal that satisfies everyone from spice lovers to comfort food enthusiasts. What makes this recipe truly special is how it captures that authentic Southern taste while being simple enough for busy weeknight cooking, yet impressive enough to serve when company comes calling.
My mother-in-law shared this recipe with me after I raved about a similar dish at a church potluck. She'd been making variations of it for decades, tweaking the seasonings based on what her family preferred. The first time I made it, my husband declared it better than the expensive Cajun restaurant we'd visited on our anniversary. Now it's become our go-to dish for Sunday dinners when the whole extended family gathers.
Smart Ingredient Choices
- Real butter for sautéing: Creates the rich, flavorful base that adds authentic Southern richness.
- Frozen pepper and onion blend: Saves prep time while providing consistent flavor.
- Fresh celery stalks: Add that essential crunch and traditional Holy Trinity flavor.
- Raw shrimp, peeled and deveined: Cooks perfectly in the casserole and stays tender.
- Quality Cajun seasoning: Use a good blend with balanced heat and flavor.
- Basmati rice: Holds its texture beautifully and doesn't get mushy during baking.
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Complete Cooking Instructions
- Building the Flavor Foundation:
- Melt half a cup of butter in a large skillet. Add the frozen onion and pepper blend along with the thinly sliced celery and minced garlic. Sauté for about 5 minutes, until the onions become translucent and the celery begins to soften.
- Incorporating the Shrimp:
- Add the raw shrimp to the vegetable mixture. Sprinkle the celery salt, Cajun seasoning, and freshly cracked black pepper over everything, and stir. Allow this mixture to simmer for another 5 minutes, until the shrimp begins to turn pink.
- Creating the Casserole Base:
- Reduce the heat to low and stir both cans of condensed soup into the shrimp and vegetable mixture. Add the cooked basmati rice and fold it in gently but thoroughly. This is your opportunity to taste and adjust seasonings if needed.
- Final Assembly and Baking:
- Preheat your oven to 350°F. Transfer the entire mixture to a greased casserole dish, spreading everything evenly. Bake uncovered for 20-25 minutes, until the top begins to develop a light golden color and the edges are bubbling gently.
I learned the pre-cooked shrimp lesson the hard way during my first attempt at this recipe. Thinking I was being clever by saving time, I used the expensive pre-cooked shrimp from the deli counter and ended up with expensive rubber bands scattered throughout an otherwise delicious casserole. My neighbor, who grew up in Louisiana, explained that shrimp needs to cook gently in the sauce to stay tender.
Serving, Variations, and Storage
Serve this rich, flavorful casserole with warm cornbread or crusty French bread for soaking up every bit of that delicious sauce. For special occasions, I like to garnish each serving with chopped fresh green onions and a dash of hot sauce. You can also add cooked, sliced andouille sausage along with the shrimp for extra protein and authentic Louisiana flavor. This casserole keeps beautifully in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the entire dish in a 300°F oven until heated through.
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This shrimp and rice casserole has become one of those reliable recipes that never fails to please a crowd while being forgiving enough for novice cooks to master successfully. The beauty lies in how it transforms simple ingredients into something that tastes like you spent all day cooking, when in reality most of the work happens in one skillet before everything goes into the oven. It's comfort food that happens to have sophisticated flavors, making it perfect for both family dinners and entertaining guests who appreciate good food without pretension.
Frequently Asked Questions
- → Can I use cooked shrimp instead of raw?
- No, always use raw shrimp for this recipe. Cooked shrimp will become tough and rubbery when baked in the casserole. Raw shrimp cooks perfectly in the simmering mixture.
- → What type of rice works best?
- Basmati rice is ideal because it holds its shape well and doesn't get mushy. You can also use jasmine or long-grain white rice. Cook it ahead of time and let it cool slightly.
- → Can I add other vegetables to this casserole?
- Yes! Broccoli, asparagus, green beans, peas, or mushrooms all work well. Add them with the onion and pepper blend so they cook through properly.
- → How do I make this spicier?
- Increase the Cajun seasoning, add some cayenne pepper, or substitute fiesta nacho cheese soup for the regular cheddar soup. You can also add diced jalapeños with the vegetables.
- → Can I make this ahead of time?
- You can assemble the casserole up to a day ahead and refrigerate, but add 10-15 extra minutes to the baking time if cooking from cold. The texture is best when baked fresh.
- → How do I store leftovers?
- Store covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave individual portions with a splash of broth if needed.