Hi, folks! I’ve got another family-friendly dinner to share, and it’s sure to please even the little people in your house…
My kids love this Cajun Shrimp and Rice Bake because, well, it’s rice. Plus, it has a couple of cans of Campbell’s Soup thrown in the mix, which always seems to please their little palates.
I, however, like this meal for the following reasons:
(1) it’s full of flavor,
(2) it’s SO easy to prepare (you don’t even have to cook the shrimp or rice in advance!),
(3) it involves minimal clean-up (see #2 above – you’re cooking the shrimp and rice in the casserole dish!),
(4) it can be made in advance (nap time!), and
(5) it’s a great way to get some shrimp and veggies into my kids’ bodies!
Phew! Have I given you enough reasons to head to the store, buy these ingredients, and make this dinner TONIGHT?! I promise, it’s great!
Cajun Shrimp and Rice Bake
- 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
- 1 can condensed Cream of Chicken soup
- 1 can petite diced tomatoes do not drain
- 1 sweet onion diced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 teaspoon minced garlic
- 1 tablespoon Cajun 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 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, soups, tomatoes, onion, bell peppers, 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.
Recipe adapted from Eat, Live, Run