Ingredients

The following ingredients have 8 Servings
  • 2 ¼ cups water
  • 1 ½ cups uncooked long grain white rice
  • 1 (10.5 oz) can condensed cream of celery soup, NOT diluted
  • 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
  • 1 (10 oz) can Rotel diced tomatoes and green chiles, NOT drained
  • 1 cup finely diced onion ((I use frozen pre-diced onion for a shortcut))
  • ½ cup finely diced green bell pepper
  • 2 teaspoons minced garlic ((I use a squeeze bottle of fresh minced garlic for a shortcut))
  • 1 teaspoon Creole or Cajun seasoning ((or more for added spice))
  • ½ cup finely diced celery
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 12 oz. fully-cooked Kielbasa or Andouille smoked sausage, sliced into bite-sized rounds ( (I used Aidelle’s Cajun Style Andouille))
  • 1 lb. raw shrimp, peeled and deveined
  • Garnish: chopped green onions

Instruction

  • Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
  • In the prepared dish, whisk together first 12 ingredients (water through oregano).
  • Cover tightly with foil and bake for 45 minutes.
  • Stir in sausage and shrimp. Cover and bake for an additional 20-25 minutes, or until rice is tender and most of the liquid is absorbed. Give it a good stir, and garnish with green onions just before serving.