Tonight I made one of mine and Brad’s absolute favorite dishes, Shrimp New Orleans. I can’t make this recipe without thinking of one of the first times I had it. It is a recipe that my mother-in-law found. We were at her house and she was preparing the dish. She would walk through the kitchen and season it some and then her firstborn (my handsome fella) would walk through and season the dish some—each without the other knowing. And what seasoning were they using? Cayenne pepper! Let’s just say it was a dish we never forgot 🙂
If you don’t keep adding cayenne, this is a great dish enjoyed by many. If you aren’t a fan of mushrooms then just leave out the jar of mushrooms (but you will be missing out!).
My MIL has also prepared this ahead of time and frozen it to serve later.
Shrimp New Orleans
Prepare ahead: (Today I made my rice at lunch time and just let it sit on the stove until time to prepare the casserole dish in the afternoon)
- 2 cups cooked rice (cook one cup to get 2 cups).
Boil and Peel
- 2 lbs shrimp
Saute in 1 stick of butter:
- 1 c. chopped green onions
- 1/2 c chopped celery
- 1 small chopped bell pepper
Add to the saute mixture:
- the cooked rice
- the cooked/peeled shrimp
- 1 can of cream of mushroom soup
- 1 can of cream of celery soup
- 1 large jar of chopped pimentos
- 1 large can of sliced mushrooms
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
Place into a casserole dish and bake at 350 for 30 minutes.
I served this with salad and some rosemary/cheddar drop biscuits. Child #2 filled up on salad and Child #1 picked out the shrimp and ate that. So I guess everyone was happy!
Enjoy this special dish 🙂