My “Queen of Banana Bread” friend sent me this recipe in August and I stuffed it into my recipe file to use the next time I noticed that shrimp were on sale. Well, this is the week (at least at Giant Grocery Stores). Now, I have to preface this by saying the actual recipe calls for baking the casserole with raw rice and raw shrimp….two things of which I am not fond. So I ended up making this much like the recipe my MIL wrote in the cookbook she gave us for our wedding (Shrimp New Orleans….which is fairly similar to this just messes up more pots and pans and has more of a kick to it.) This way I got the entire thing prepped before my kids walked through the door and then later I simply put it in the oven. Then when I was making my second trip back to the school in the 4:00 hour…it didn’t matter that I wasn’t there to stir it like the original recipe required. I like recipes that I can prep ahead (if you aren’t going to be home during the day you can prep this one the night before) and then stick in the oven and forget about until the timer goes off!
Both of my girls ate this one so that was good….they didn’t eat as much as I did but that is another story!
Shrimp and Rice Casserole
Cook according to package instructions.
Peel and devein
Boil water in large soup pot in order to cook the shrimp.
Once the water is boiling place the peeled and deveined shrimp in the boiling water and allow them to cook for about 3-5 minutes….they will turn a nice pink. (My cat usually starts to meow about the time they are cooked through!)
In a large bowl combine:
- cooked rice
- cooked shrimp
- cream of celery soup (10.75 oz can)
- cream of chicken soup (10.75 oz can)
- 1 can of Rotel (I noticed that Pace Brand now has their own version of this wonderful diced tomatoes and green chilies combination)
- 1 tsp salt
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1/2 tsp pepper
Stir it well to combine.
Now if you plan to bake this later, cover the bowl and store in the refrigerator until you are ready to cook.
Baking the dish:
Preheat oven to 350 degrees
In a large casserole dish melt
Once the butter is melted, pour the shrimp and rice mixture over the melted butter.
Cover the dish with foil and bake for 30 minutes.
I had chilled my casserole and it needed a bit longer to warm through so after 30 minutes I removed the foil, stirred it around a bit and cooked it for 10 more minutes.
Today we had leftovers for lunch. Normally I can’t stand leftovers, but I try to be a good family member and do my part to eat what is in the refrigerator. However, when the leftovers are shrimp creole…I’m first in line.
This recipe is one that Brad and I have been making for many years. We must have gotten it from something of Justin Wilson’s as his name is in the title of my recipe card!
Usually I do all the chopping and prep work and Brad makes the magic happen on the stove.
Prepare your rice to serve with the creole.
Saute for your creole:
- 2 T Olive Oil
- 2 c Chopped Onions
- 1 c Bell Pepper
- 1 c Green Onions
- 2 c parsley (I use curling leaf parsley)
Begin your pot of water for boiling shrimp at this time.
In a different large pot, stir and cook
- 6 c chopped tomatoes (fresh or canned)
- 8 oz tomato sauce
- 1 T chopped garlic
- 1 T Worcestershire sauce (I use Lea & Perrins)
- 1 tsp cayenne
- 1 c dry white wine or cooking wine
- Add sauteed items
Simmer–don’t boil it! (boiling it will thicken it)
Add 2 – 3 lbs of cooked shrimp (some recipes will say to cook the shrimp in the creole but we don’t do that. Also 3 lbs is a ton of shrimp so one 2 lb bag is plenty.)
Serve over Rice.
This recipe comes together quickly; the prep time takes longer than the cook time.
I am making an effort to find recipes that don’t use a can of cream of something in them. That is hard for this casserole-lovin’ Southern girl. But it is in the best interest of my family to make some changes.
(I’m not getting rid of ALL cream-ofs, just making fewer!)
This recipe I found on the Better Homes and Garden website. I made it tonight and it was given the four smiley face rating! (One for each member of my family) The only complaint was that my 10-year-old wanted to have more shrimp. But we all had plenty! I served this recipe and a plate of cut up cucumbers and carrots as our dinner.
I will let you know that you will want to have all the ingredients out and ready because once you start the shrimp cooking, it all seems to go fast. I had a hard time finding our Italian seasoning and spent the three minutes the shrimp cook in a panic….almost concocting my own, when I moved the baking soda and there it was!
Lemon-Dill Shrimp and Pasta
Prepare by thawing, peeling, and deveining
Let shrimp rest in the refrigerator until you are ready for them.
Cook according to package directions:
- 8 ounces of Angel Hair pasta (fettuccine is what the BHG recipe called for)
- 1 lemon (for about 2 Tablespoons of juice)
Now in a large skillet, heat over medium heat:
- 2 Tablespoons of Olive Oil
Cook in hot oil for about one minute:
- 3-4 garlic cloves, thinly sliced
Add to the oil and garlic:
- Shrimp (thawed, peeled and deveined)
Allow that to cook for about 3 to 4 minutes, turning often until the shrimp are opaque.
Add to the pan:
- 6 cups of baby spinach
- the drained pasta
Toss just until the spinach begins to wilt
True confessions here—my skillet has low sides on it and it was not big enough to hold all the spinach prior to it wilting down….so my handsome fella (who was assisting since the Italian Seasoning fiasco) put it all in the pasta pot until it wilted down, then I guess he moved it back to the skillet as that is what we served from to the plates.
- 1/2 teaspoon Italian seasoning
- 1 teaspoon of lemon peel
- 2 Tablespoons of lemon juice
- Season to taste with salt and pepper.
- Top with fresh dill (we didn’t do this nor did I remember to put the dried dill on it!)
Serve at once
I made this today and it was a great meal to come home to after church. It didn’t taste like a “crock pot” meal either! I was able to prep most of it last night and then got up this morning and threw it in the slow cooker. Below is how I prepared it in stages. We ended up cooking the shrimp and rice before adding it into the rest of the dish (which is different from how the recipe originally said to do it…but I just don’t trust a slow cooker to get my shrimp cooked fully in a short amount of time).
Easy Slow-Cooker Jambalaya
The night before:
Chop and place into a tupperware-type container
- 1 large onion
- 1 large green bell pepper (seeded of course!)
- 3 stalks of celery
In a prep bowl combine:
- 1 Tablespoon Creole seasoning (or Cajun)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Make sure your meats are defrosted:
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage
- 2-3 pounds boneless, skinless chicken thighs (next time I will cut these in half so they are easier to serve)
- 1 -28 oz can diced tomatoes with juice
- 3 cloves of garlic
- 2 cups of canned chicken broth OR make your broth and place in the refrigerator until ready to mix things up
- Rice to prepare (cook 1 3/4 cup rice)
Morning of making the dish:
- Cut sausage into 1 1/2 -2 inch slices
- Chop your garlic cloves
- Layer in the slow cooker:
- 1/3 of the Vegetables
- 1/2 of the Chicken
- 1/2 of the Sausage
- 1/2 of the seasoning mix
- 1/2 of the garlic
- 1/2 of the Broth
- 1/2 of the tomatoes
- Repeat layers
- Top with vegetables
Set the slow cooker on low and cook for 5 hours.
Before I left for church I got the rice going (1 3/4 cup rice). After putting the rice into the boiling water, I turned the burner off and left the pot on the burner. The rice was ready when we got home.
We boiled water and cooked the shrimp right after we got home.
Then we put the rice and the shrimp in the slow cooker and kicked it up to high while we got everything else ready. (About 30 minutes) If you don’t think it is warm enough for you, throw it in a large pot on the stove and warm it until the rice is heated up.
We served it with bread, salad, and apple slices.
It makes a ton so you can easily serve 8 people.
We will be having this one again and inviting people over after church—I love a good Sunday afternoon dinner.
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
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 🙂