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Creamy Cajun Shrimp Casserole
This rich baked casserole is loaded with tender shrimp, long-grain rice, and a deeply savory sauce. It uses smart shortcuts like frozen diced vegetables, refrigerated Alfredo sauce, and canned soup to build flavor quickly. Cajun seasoning and cayenne pepper add a warm, spicy kick that cuts through the creaminess. It is a comforting weeknight dinner that delivers bold Southern-inspired flavors with minimal prep work.
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 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.
- 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 of the casserole.
- 5Bake in the preheated oven for 25 to 30 minutes until the edges are bubbling. Let the casserole rest for 5 minutes before serving.