Shrimp and Rice Casserole or Crawfish
Dive into the comforting flavors of the South with this irresistible Shrimp and Rice Casserole (or Crawfish), a hearty dish packed with creamy, Cajun-inspired goodness. This recipe combines tender shrimp or crawfish tails with fluffy white rice, sautéed aromatics, and a rich blend of cream of mushroom and celery soups, elevated by a kick of paprika and cayenne. Topped with optional crispy panko breadcrumbs and melted cheddar cheese, every bite is a perfect harmony of texture and indulgence. Ready in just over an hour, this one-pan wonder is perfect for both weeknight dinners and special gatherings. Garnish with fresh parsley and green onions for a burst of freshness, and get ready to savor a truly mouthwatering experience!
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Recipe Information
Ingredients
- 1 pound raw shrimp (peeled and deveined) or crawfish tails
- 2 cups cooked white rice
- 4 tablespoons butter
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions (sliced)
- 1 tablespoon parsley (chopped)
- 0.5 cup panko breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or non-stick spray and set aside.
Cook the white rice according to package instructions if not already prepared. Set aside.
In a large skillet, melt the butter over medium heat. Add diced onion, green bell pepper, and celery, and sauté for 5-7 minutes, or until softened.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Stir the cream of mushroom soup, cream of celery soup, and chicken broth into the skillet. Mix until smooth and well combined.
Add the cooked rice, raw shrimp or crawfish tails, shredded cheddar cheese, paprika, cayenne pepper, salt, and black pepper to the skillet. Stir gently to combine and coat everything evenly in the sauce.
Pour the mixture into the prepared casserole dish, spreading it out evenly. Sprinkle panko breadcrumbs over the top if using.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the shrimp are fully cooked (opaque) and the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with sliced green onions and chopped parsley before serving.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
