Monday, November 24, 2008

Shrimp Casserole

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.

Recipe: Shrimp Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 servings

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: Substitute crawfish for the shrimp. 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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Posted by on November 24, 2008

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58 comments:

  1. This looks incredible! I know what I'm having for dinner tomorrow night.
    HA! I'm a candy stripe cookie stick too! Great minds think alike, huh?

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  2. Gosh Mary- this looks sooo good! I'm gonna have to try this one! You always make me hungry, LOL! Oh, I ended up being a gingerbread cookie!

    Brandi

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  3. This really is delicious! I don't think ya'll will be at all disappointed. Enjoy!

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  4. Great recipe! Glad to find another Southern gal who loves to cook! :)

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  5. I made this today, YUM! It will be going into regular rotation. :)

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  6. I'm going to make this using crawfish instead of shrimp because that's what I have in the freezer.

    I recently found your website and LOVE it--just don't know where to click next on it 'cause there's so much into that appeals to me! Keep up the great work!

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  7. I'm shocked that I've never heard of this recipe before. It looks amazing. I will be trying this one out.

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  8. Tracey, it really is a great casserole. I potluck it sometimes and always get requests for the recipe!! Enjoy and thanks for following my recipes. Hope you enjoy them!!

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  9. Mary I made this tonight, made a substitution, went to the store and forgot the cheddar cheese soup, DUH, lol. I used broccoli and cheese rice mix. This came out wonderful, I really enjoyed. I've got a baby shower coming up for a friend of mine, I'm making this casserole and your cheese straws. Quick and easy! Delish

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  10. Ok, so I saw this recipe tonight and decided to make it. Oh My GOSH...it was delicious. I used Hillshire Farm Smoked Sausage that had Jalepeno already in it, I used Cajon Creole Seasoning 1/4 tsp, and a couple of shakes of Tapatio Sauce, it had a bit of a kick to it, but mannnnnn was it gooooodd. Definetly a keeper!!

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  11. Thanks Tracey - I hope you enjoyed it and the cheese straws!

    Anony - I know that smoked sausage had to be GOOD!! Thanks so much for taking the time to come back and leave a comment - glad you enjoyed it!!

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  12. I made this last night and we just loved it! I didn't have the sausage, celery, or green onions so I just doubled the onion and green peppers and did everything the same. It was fantastic!

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  13. Thanks so much Billie! Glad y'all enjoyed it and I appreciate you taking the time to come back and comment. Happy holidays!

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  14. I made this Thursday evening for cooking club. Our theme was Cajun and I knew I wouldn't go wrong by making one of your dishes. It was so yummy!

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  15. I csme to this site looking for a pork roast recipe...and look at what I found! As i type thisthe casserole is baking in the oven! Thank you!

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  16. Glad y'all enjoyed it Dawn!

    atxboo, hope you enjoyed it and come on back for that pork roast!!

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  17. This is the best casserole!! My family loves it, and we make it often!! Love it!!
    Mikelle

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  18. Had this during Mardi Gras. The family loved it. Thank you.

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  19. Made this last night, loved it and brought the left overs to work. Everyone has enjoyed it! Thank you for a great dish!

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    Replies
    1. Thanks so much for stopping back by to let me know - so happy to hear that it was a hit!!

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    2. Hello! Just a quick question, Minute Rice or regular rice?? Gonna make this tonight, can't wait!

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    3. Hi SB - for this recipe we're using cooked rice, not raw so use any kind!

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  20. Just a question...... does everyone use Minute Rice or regular rice?? Going to make this tonight!

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    Replies
    1. Hi SB - for this recipe we're using cooked rice, not raw so use any kind!

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  21. This was delicious!! Great casserole, didn't change anything except to add a bit of cajun seasoning when cooking the shrimp! Not one bite left! Excellent!

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    Replies
    1. I'm so glad that you enjoyed it SB - it's one of my favorites too!

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  22. Mary, Thank you for all the great Recipes ! made this for supper last night, It was a hit ! they bout licked the plate ! lol , I'm making your red beans & rice for Sat. You are the BEST !

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    1. You are so welcome Cathy & thanks so much for coming back to let me know!

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  23. Oh wow!! That looks so good. I will definitely have to try this recipe. All your recipes look great. . .keep up the good work.

    Lori

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    Replies
    1. Thank you so much Lori! This really is a great casserole - very flavorful and easy!

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  24. Replies
    1. It really is Arthur - hope you give it a try!

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  25. Don't know if you still monitor these posts, but I make a very similar casserole using crawfish. I'd love to try your shrimp and sausage version for Mardi Gras. Do you think that instead of baking in oven, I could put everything in crockpot to heat through and then serve from?

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    1. Hi Angelle - I am!! You know, I've never tried this is the crockpot at all since it's a quick casserole and the rice would be iffy too. Since I've not tried it, I really can't recommend it, sorry!

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  26. I made this tonight for supper and it was as good as it looks!! Thanks for another "keeper", as my hubby says! Try it, you'll love it too! :))

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    1. Thank you so much for the feedback - I really appreciate it!

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  27. What size baking dish? Is this enough for 13x9?

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    1. Oh so sorry about that! This is one of my older posts from before I dreamed of having a dedicated food blog, so I need to go back and clarify the recipe a little better. Yes, you'll need a 9 x 13 inch or one that will hold about 2-1/2 to 3 quarts.

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  28. Made this last night - it was tasty and delicious, and so easy to put together!

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    Replies
    1. I love this casserole for that very reason. Glad you enjoyed it too!

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  29. Oh my yumminess, Mary...pinned and plan on making this dish! So glad a fan stopped by your FB sharing page to share his photo of the casserole he made! This is a keeper!

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    Replies
    1. It's really good - hope that you enjoy it too!

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  30. This looks so good! Any ideas on what I could substitute for cheddar cheese soup to make it gluten free?

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    1. Hi Nicole! Afraid I'm not very knowledgeable on the topic of gluten free so I have no ideas - sorry! It's hard to keep up with all the dietary restrictions these days so I don't even attempt to address them & just leave it up to individuals to make adaptations. Wish I could help, but I just have no idea.

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  31. Made this for dinner tonight and it was super! My husband and son both loved it and said that I would have to make it again! Thanks for sharing you tasty recipe with us!

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    Replies
    1. You're welcome! I'm so glad that y'all enjoyed this casserole & thank you so much for taking the time to come back by and share this!

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  32. I make this EXACT same casserole with crawfish. It is ALWAYS a hit. And....if you need to take it to a lunch potluck at work, just dump it all in a crockpot on low when you get to work (instead of putting it in a baking dish) and 4 hours later you have a winner!!

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    1. Yes, excellent with crawfish for sure & thank you for the crockpot tip!

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  33. I'm not a fan of mushroom. What can I use to substitute the cream of mushroom?

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    1. Make a basic cream sauce with butter, flour and milk or sub in another condensed cream soup - like cream of chicken, onion, celery, or shrimp!

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  34. Hi. My family is not a fan of rice. Can I substitute cooked noodles for the rice? Thank you for your time.

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    1. Hi Katrina! I always make this recipe with rice, so unfortunately I haven't tested it with pasta at this point. I do have another similar seafood pasta casserole recipe that might be helpful. It's written for crawfish, but shrimp may be substituted. You'll find that recipe here. Hope that helps!

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  35. My family isn't big rice fans. Can I substitute noodles noodles for the rice?

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  36. Wow Mary, this dish was a big hit for supper last night! I was told by everyone that" this is a keeper and make often". I did increase the shrimp and sausage to almost double and it wasn't too much lol. Instead of Andouille I always use Butterball smoked turkey sausage because my family really likes that sausage. I did brown the sausage separately but other than increasing the meat/seafood I followed the recipe exactly. Thank you for another delicious dish that I will definitely be making often! YUM!

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    Replies
    1. Thank you Kilyena! It's a great dish & we love it too. I like the idea of using Butterball smoked turkey sausage too - great tip, thanks!

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