Shrimp and Rice Casserole (Or Crawfish)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is not spicy. I usually use the mild Rotel tomatoes. BUT when I double this I use one mild and one hot Rotel.

Ingredients Nutrition

  • 1 large bell pepper, chopped
  • 1 large onion, chopped
  • 12 cup butter
  • 2 cups raw rice
  • 2 lbs shrimp, peeled (frozen kind) or 2 (1 lb) packages crawfish, tailmeat (frozen kind)
  • 1 (10 ounce) candiced Rotel Tomatoes
  • 1 (10 3/4 ounce) can French onion soup
  • 1 (10 3/4 ounce) can cream of chicken soup

Directions

  1. Saute onions and bell pepper in butter until soft.
  2. Combine all ingredients and mix well.
  3. Pour in ungreased baking dish.
  4. Cover with foil and bake at 325°F for 1 hour, BUT DURING THE LAST 15 minutes remove foil.

Reviews

(1)
Most Helpful

A very good jambalaya-like recipe, and so easy to put together before baking the casserole. I only had 1 lb of shrimp, instead of two. No problem, we still had plenty of shrimp in each serving. Next time, I'll add the shrimp to cook for a few minutes when the casserole is nearly done. The shrimp were tasty, but seemed a little bit overcooked. Thanks for sharing the recipe. It will be made again.

PanNan March 27, 2003

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