Dump-and-Bake Shrimp Etouffee with Rice
User Reviews
3.5
12 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 15 mins
-
Servings
6 -8 servings
-
Calories
433 kcal
-
Course
Main Course
-
Cuisine
American
Dump-and-Bake Shrimp Etouffee with Rice
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Southern comfort food at it's best! This easy and comforting Shrimp Etouffee with rice takes only 10 minutes to prepare and tastes incredible!
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Ingredients
- 3 tablespoons butter diced into small cubes
- 1 ½ pounds raw peeled and deveined shrimp*
- 2 cups uncooked long-grain white rice
- 1 can condensed cream of celery soup NOT diluted (I used Campbell’s Healthy Request)
- 1 15 ounce can tomato sauce
- 1 can petite diced tomatoes do not drain
- 1 sweet onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ cup diced celery
- 1 teaspoon minced garlic
- 1 tablespoon creole seasoning you can reduce it to 1 teaspoon if you are serving the dish to children and you want it to be mild
- 1 teaspoon salt
- ½ teaspoon pepper
- Hot sauce and sliced green onions for serving
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Instructions
- Preheat oven to 350F (180C).
- Spray a 13-inch x 9-inch casserole or baking dish with cooking spray. Spread diced butter around the bottom of the pan.
- In a large bowl, stir together shrimp, uncooked rice, condensed soup, tomato sauce, diced tomatoes, onion, bell peppers, celery, garlic, Cajun seasoning, salt and pepper.
- Pour shrimp mixture over butter into prepared baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
- Stir well, cover tightly again, and bake for an additional 35-40 minutes, or until rice is fluffy and liquid has been absorbed.
- Serve with hot sauce and sliced green onions, if desired.
Notes
- *I like to use Jumbo or extra-large shrimp in this recipe because they have a longer cooking time and will not get overdone before the rice is finished cooking.
- Cooking for Two? You can cut all of the ingredients in half and use a 12-ounce bag of shrimp and an 8-ounce can of tomato sauce, baking the meal in an 8- or 9-inch square dish. Alternatively, you can prepare a full recipe, but divide the ingredients between two square baking dishes. Bake one casserole for dinner, and wrap the other dish tightly and store it in the freezer for a later meal.
- Want to Prep Ahead? This dinner can be prepared in advance and kept in the refrigerator until you're ready to bake it. It's also freezer-friendly! Just prepare the casserole but do not bake it; , wrap tightly with foil, and store the freezer for up to 3 months. When you're ready to cook the frozen casserole, allow it to thaw in the refrigerator overnight.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
59g
(20%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
300mg
(100%)
Sodium
1706mg
(71%)
Potassium
538mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1215IU
(24%)
Vitamin C
33.9mg
(38%)
Calcium
207mg
(21%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 300mg | 100% |
| Sodium | 1706mg | 71% |
| Potassium | 538mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 33.9mg | 38% |
| Calcium | 207mg | 21% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
12 reviews
Good
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