Ingredients

The following ingredients have 7 Servings
  • 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)

Instruction

  • 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.