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Creamy Cajun Shrimp Casserole
Plump shrimp and tender long-grain rice swim in a deeply savory, spiced cream sauce that'll warm you from the inside out. This comforting bake relies on smart shortcuts like frozen diced vegetables and refrigerated Alfredo sauce to build complex flavor without spending hours at the stove. A heavy pinch of Cajun seasoning and cayenne pepper cuts right through the richness, balancing the melted Parmesan cheese on top. It's a hearty, Southern-inspired dish that brings bold heat and satisfying textures to the table.
Equipment
- Oven
- Skillet
Ingredients
- 1 cup uncooked long-grain rice
- ¼ cup butter
- 2 lb. medium shrimp, peeled and deveined
- 1 (10-oz.) pkg. frozen diced onion, red and green bell peppers, and celery
- 4 garlic cloves, minced
- 1 (10¾-oz.) can cream of shrimp soup
- 1 (10-oz.) container refrigerated Alfredo sauce
- ⅓ cup dry white wine or chicken broth
- ½ tsp. Cajun seasoning
- ¼ tsp. cayenne pepper
- 3 oz. Parmesan cheese, grated (about ¾ cup), divided
Instructions
- 1Preheat the oven to 400°F. Bring 2 cups of water to a boil in a saucepan, stir in the rice, and cover with a tight-fitting lid. Reduce the heat to low and simmer for 20 minutes until the water is absorbed and the rice is tender.
- 2Melt the butter in a large skillet over medium-high heat. Add the shrimp, frozen diced vegetables, and minced garlic. Cook for 4 to 5 minutes until the shrimp just turn pink. Don't overcook them now, as they'll finish cooking in the oven.
- 3Stir the cream of shrimp soup, Alfredo sauce, white wine or chicken broth, Cajun seasoning, cayenne pepper, cooked rice, and a half cup of the grated Parmesan cheese into the skillet. Transfer the mixture to a lightly greased 11 by 7-inch baking dish.
- 4Sprinkle the remaining quarter cup of grated Parmesan cheese evenly over the top. Bake for 25 to 30 minutes until the edges are bubbling. Let the casserole rest for 5 minutes before serving so the creamy sauce can thicken slightly.
Notes
- Make ahead: You can assemble the casserole up to a day in advance. Cover tightly and refrigerate, then add 5 to 10 minutes to the baking time.
- Swap: If you can't find cream of shrimp soup, cream of celery or cream of mushroom works well as a substitute.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.