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Dump-and-Bake Shrimp Etouffee with Rice

Southern comfort food at it's best! This easy and comforting Shrimp Etouffee with rice takes only 10 minutes to prepare and tastes incredible!
Course Main Course
Cuisine American
Keyword Seafood Etouffee, Shrimp Etouffee
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Calories 433kcal
Author The Seasoned Mom


  • 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 350F (180C).
  • 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.


Calories: 433kcal | Carbohydrates: 59g | Protein: 29g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 300mg | Sodium: 1706mg | Potassium: 538mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1215IU | Vitamin C: 33.9mg | Calcium: 207mg | Iron: 3.9mg