Dump-and-Bake Shrimp Etouffee with Rice

Name: Dump-and-Bake Shrimp Etouffee with Rice
Prep time: 10 min
Cook time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 tablespoons butter, diced into small cubes; 1 (15 ounce) can tomato sauce; 1 can petite diced tomatoes (do not drain); ½ cup diced celery; 1 can condensed Cream of Celery soup (NOT diluted) (I used Campbell's Healthy Request); 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 minced garlic; ½ green bell pepper, diced; Hot sauce and sliced green onions, for serving; ½ teaspoon pepper; 1 ½ pounds raw peeled and deveined shrimp*; ½ red bell pepper, diced; 1 teaspoon salt; 1 sweet onion, diced; 2 cups uncooked long-grain white rice; 2 cups uncooked long-grain white rice

Cook: 65 min

Prep: 10 min

Ready: 75 min

Servings: 6 servings

Calories: 699.49

Ingredients

1 3 tablespoons butter, diced into small cubes
2 1 (15 ounce) can tomato sauce
3 1 can petite diced tomatoes (do not drain)
4 ½ cup diced celery
5 1 can condensed Cream of Celery soup (NOT diluted) (I used Campbell's Healthy Request)
6 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)
7 1 teaspoon minced garlic
8 ½ green bell pepper, diced
9 Hot sauce and sliced green onions, for serving
10 ½ teaspoon pepper
11 1 ½ pounds raw peeled and deveined shrimp*
12 ½ red bell pepper, diced
13 1 teaspoon salt
14 1 sweet onion, diced
15 2 cups uncooked long-grain white rice
16 2 cups uncooked long-grain white rice

Directions

1
Preheat oven to 350 degrees F.Spray a 13-inch x 9-inch casserole or baking dish with cooking spray.
2
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.
3
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.
4
Serve with hot sauce and sliced green onions, if desired.

Nutrition per serving

699.49 Calories

117.16g Carbs

35.12g Protein

10g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Dump-and-Bake Shrimp Etouffee with Rice

Directions

Nutrition per serving

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Allergens