Main Dishes

Dump and Bake Shrimp Étouffée with Rice

40

This Dump-and-Bake Shrimp Etouffee is the ultimate Southern comfort food! The raw veggies, uncooked shrimp, and uncooked rice all bake together in one dish for an easy dinner that’s ready with only 10 minutes of prep. It’s family-friendly Cajun food — just in time for Mardi Gras!

6
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 350 degrees F. 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,...
See the full directions on my site
Nutritions

Calories
1083

Sodium
1339mg
55% DV

Fat
79g
121% DV

Protein
22g
45% DV

Carbs
15g
5% DV

Fiber
5g
21% DV

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Brunch Enchiladas Recipe

3164

My family and I agree that any type of enchilada is a huge hit at our house.  When we added the idea of an omelet in the enchiladas, we knew Brunch Enchiladas were a winner. Plus, it’s a great brunch menu item.  You can prep it the night before, then all you have to do ...

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