This Dump-and-Bake Shrimp Etouffee is the ultimate Southern comfort food! The raw veggies, uncooked shrimp, and uncooked rice all bake together in one dish for an easy dinner that’s ready with only 10 minutes of prep. It’s family-friendly Cajun food — just in time for Mardi Gras!
I’ll be honest and say that we don’t do a ton of Mardi Gras celebrating here in Virginia, but this time of year always reminds me of my favorite Creole dishes. Whether it’s gumbo, King Cake, or this Shrimp Etouffee, I find myself returning to the classics year after year.
I’ve been making a version of this dish for as long as I can remember. And before you run off and assume that your child won’t like a spicy Cajun dish, hear me out! This is one of the first seafood dinners that I served to each of my boys when they were toddlers. Without fail, they have all LOVED it. The ingredients are tender and easy to chew (key for the little ones), the sauce gets creamy and smooth as the starches from the rice bake in the dish, and you can adjust the seasoning to keep it mild for more sensitive palates (see my notes in the recipe below).
I know that Shrimp Etouffee sounds fancy (or difficult), but this is definitely not! A traditional shrimp etouffee requires a roux, a homemade shrimp stock, and plenty of time to simmer on the stovetop. But Mamma ain’t got time for that! Instead, I borrowed the same flavors and ingredients from the original dish and adapted them for my favorite dump-and-bake method of cooking. Loaded with bell peppers, onions, celery, tomatoes, garlic, shrimp, and rice, it’s a complete one pan meal that will transport you to New Orleans…in about 10 minutes!
I hope that you’ll take some inspiration from the season and introduce your little ones to a taste of the South with this family-friendly, easy, dump-and-bake version of the classic Shrimp Etouffee. It’s a crowd-pleaser that will make any weeknight dinner feel like a Mardi Gras celebration!
Dump-and-Bake Shrimp Etouffee with Rice
Yield 6 -8
- 3 tablespoons butter, diced into small cubes
- 1 ½ pounds raw peeled and deveined shrimp*
- 2 cups uncooked long-grain white rice
- 1 can condensed Cream of Celery soup (NOT diluted) (I used Campbell’s Healthy Request)
- 1 (15 ounce) can tomato sauce
- 1 can petite diced tomatoes (do not drain)
- 1 sweet onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup diced celery
- 1 teaspoon minced garlic
- 1 tablespoon Creole seasoning (you can reduce it to 1 teaspoon if you are serving the dish to children and you want it to be mild)
- 1 teaspoon salt
- ½ teaspoon pepper
- Hot sauce and sliced green onions, for serving
- Preheat oven to 350 degrees F.
- Spray a 13-inch x 9-inch casserole or baking dish with cooking spray. Spread diced butter around the bottom of the pan.
- In a large bowl, stir together shrimp, uncooked rice, condensed soup, tomato sauce, diced tomatoes, onion, bell peppers, celery, garlic, Cajun seasoning, salt and pepper.
- Pour shrimp mixture over butter into prepared baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
- Stir well, cover tightly again, and bake for an additional 35-40 minutes, or until rice is fluffy and liquid has been absorbed.
- Serve with hot sauce and sliced green onions, if desired.
*I like to use Jumbo or extra-large shrimp in this recipe because they have a longer cooking time and will not get overdone before the rice is finished cooking.
Cooking for Two? You can cut all of the ingredients in half and use a 12-ounce bag of shrimp and an 8-ounce can of tomato sauce, baking the meal in an 8- or 9-inch square dish. Alternatively, you can prepare a full recipe, but divide the ingredients between two square baking dishes. Bake one casserole for dinner, and wrap the other dish tightly and store it in the freezer for a later meal.
Want to Prep Ahead? This dinner can be prepared in advance and kept in the refrigerator until you’re ready to bake it. It’s also freezer-friendly! Just prepare the casserole but do not bake it; , wrap tightly with foil, and store the freezer for up to 3 months. When you’re ready to cook the frozen casserole, allow it to thaw in the refrigerator overnight.