Shrimp Casserole


A scrumptious and super easy casserole of shrimp, rice, cream soups and The Trinity.

1 tablespoon butter
1 tablespoon vegetable or canola oil
1 pound raw shrimp, peeled & de-veined
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper (can use red, yellow or a combo)
1/2 pound andouille or smoked sausage, coarsely chopped
1 (10-3/4 ounce) can cream of mushroom soup
1 (10-3/4 ounce) can cheddar cheese soup
1/2 cup of sliced green onion
2-3/4 cups of cooked rice
Kosher salt and freshly cracked black pepper, to taste
Couple shakes of hot pepper sauce, to taste
1/4 cup of dried bread crumbs
1 tablespoon butter, melted
Preheat oven to 350 degrees F. If the shrimp are already cooked and not raw, skip this first step. In a large skillet over medium high heat, melt half the butter with half the olive oil; add shrimp. Saute the shrimp just until light pink, slightly under-cooking them. Drain and remove the shrimp and set them aside. Add the remaining butter and olive oil, and reheat the pan to medium high. Sauté the onion, celery and green pepper until softened. Add the andouille to the veggie mixture and saute until warmed through. Add in the cream of mushroom and cheddar cheese soups and heat through. Stir in the cooked rice and green onion; remove from heat. Add salt, pepper and hot sauce to taste; return shrimp to the pan and stir well. Turn out mixture into a 9x13 casserole dish that has been buttered or lightly coated with non-stick spray. In a small bowl, toss bread crumbs with melted butter and sprinkle on top of dish. Bake at 350 degree F for about 20 to 30 minutes, or until bubbly. ~Cook's Notes~ For a nice crunch, try this dish with panko bread crumbs. To make this dish Lent friendly, simply eliminate the smoked sausage.


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