Monday, November 24, 2008

Shrimp Casserole

A scrumptious and super easy casserole of shrimp, rice, cream soups and The Trinity.
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. Saute the trinity, add some andouille, raw shrimp, cream soups, rice, green onion and seasonings, top with bread crumbs and bake. Bam, dinner is done.

Dig in!

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Recipe: Shrimp Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 30 min

Total time: 40 min
Yield: About 4 servings

  • 2 tablespoons bacon drippings or butter
  • 1/2 cup each, chopped onion, celery and sweet bell pepper (can use red, yellow, green or a combo)
  • 1/2 pound andouille or other smoked sausage, coarsely chopped
  • 1 pound (91/130 count) peeled Gulf/Wild American raw shrimp
  • 1 (10-3/4 ounce) can cream of mushroom soup
  • 1 (10-3/4 ounce) can cheddar cheese soup
  • 2-1/2 cups cooked rice
  • 1/2 cup of sliced green onion
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste
  • 1/4 teaspoon Old Bay seasoning, or to taste
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup fresh bread crumbs
  • 1 tablespoon butter, melted

Preheat oven to 350 degrees F. Butter a 2-quart casserole dish; set aside.

Heat fat in large skillet over medium high heat, add onion, celery and bell pepper, sauteing until softened, about 5 minutes. Add the andouille and stir until warmed through.

Add the raw shrimp and toss to coat. Add cream soups and warm through. Add cooked rice, green onion and seasonings.

Turn out into prepared casserole dish , toss bread crumbs with melted butter and sprinkle over top. Bake uncovered at 350 degree F for about 30 minutes, or until bubbly around edges. Double for a 9 x 13 inch dish.

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.


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Posted by on November 24, 2008

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