A scrumptious and super easy casserole of shrimp, rice, cream soups and The Trinity.

Shrimp Casserole

I absolutely, positively, without a doubt LOVE this casserole. So yummy - if you love shrimp, you will not be disappointed.

It's a very simple casserole using a little Trinity (onion, bell pepper and celery), some good andouille or smoked sausage, a couple of cream soups to make things easy, cooked rice and of course, shrimp. By using a package of frozen, already peeled and deveined shrimp, this comes together unbelievably quick. It is really a wonderful casserole that I hope you'll enjoy as much as we do.

Here's how to make it.

If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Shrimp Casserole

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 30 min |

Yield: About 4 servings

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Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable or canola oil
• 1 pound raw shrimp, peeled & deveined
• 1/2 cup each, chopped onion, celery and green bell pepper (can use red, yellow or a combo)
• 1/2 pound andouille or smoked sausage, coarsely chopped
• 1 (10-3/4 ounce) can cream of mushroom soup
• 1 (10-3/4 ounce) can cheddar cheese soup
• 1/2 cup of sliced green onion
• 2-3/4 cups of cooked rice
• Kosher salt and freshly cracked black pepper, to taste
• Couple shakes of hot pepper sauce
• 1/4 cup of dried bread crumbs
• 1 tablespoon butter, melted

Instructions

Preheat oven to 350 degrees F. If the shrimp are already cooked and not raw, skip this first step. In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside.

Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the andouille to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through. Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out into a casserole dish that has been buttered or lightly coated with non-stick spray, toss bread crumbs with melted butter and bake at 350 degree F for about 20 to 30 minutes, or until bubbly.

~Cook's Notes~

For a nice crunch, try this dish with panko bread crumbs. To make this dish Lent friendly, simply eliminate the smoked sausage.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on November 24, 2008

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