Cook Up a Spicy Shrimp and Rice Casserole by Becky Lou

This is a fantastic rice casserole dish! I have made many a hungry tummy very happy with this recipe! I love seafood, and I have been lucky enough most of my life to add fresh Gulf shrimp to this tasty treat, but as long as the seafood is wild-caught in America, I can substitute my hometown ingredient if necessary. I try to cut back on the salt in all of my recipes. You can always add it if you want, but nothing is more disastrous than spending all the time in a kitchen cooking your heart out, only to serve a dish that is too salty. This dish is extra sensitive to salt with all the soups, shrimp, and seasonings, so hide the salt shaker before you even start with the first step below (you can put it on the table after dinner is served).

Remember to take serious note of all my BLONOTEs – BeckyLouOutdoors Notes! This is my recipe and I want you to enjoy it as much as I do. I have learned a few things the hard way and just hoping to pass those tips along to you.

First step:

1/2 cup olive oil
1 stick butter
4 cups yellow onion chopped into small pieces
2 cups bell pepper chopped into small pieces
1 cup chopped celery

Sauté first set of ingredients over Med/Low heat until tender and wilted, about 20 minutes.

BLONOTE: don’t overcook, they will finish cooking in the casserole.

Second step:

2 cans chopped rotel tomatoes (this is spicy stuff, so decrease or increase to taste!)
1 large can cream of mushroom 15.4 oz (or 1 1/2 of the 10 ounce cans)
1 tablespoon garlic minced fine BLONOTE: resist the urge to sauté with ingredients in the first step, it will cook in the casserole
3 cups chicken broth
½ teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon celery powder (or 1 tablespoon celery salt)
1 tablespoon onion powder
2 teaspoon original Mrs. Dash Original Blend Salt Free
2 teaspoons paprika
1 teaspoon your favorite creole/Cajun seasoning with NO SALT BLONOTE: All the other ingredients give the dish plenty of salt. If you don’t have Cajun seasoning without salt, make sure to cut salt everywhere that you can… unsalted butter, celery powder instead of salt, low salt chicken broth, etc.

Stir the second set of ingredients together very well, then throw into pot along with first set of ingredients and put on Med/Low heat, keep covered. Stir often for about 5 minutes, just to heat through, then turn off until the third step is ready to add!

Third step:

1 quart peeled and de-veined shrimp
3/4 cups dried parsley or 1 cup fresh finely chopped parsley
1 T tabasco or hot sauce
1 1/2 cups green onion tops chopped and packed tightly
3 cups uncooked rice

Add the third set of ingredients to the pot, leaving covered but also stirring often, bringing to a simmer for 30 minutes. BLONOTE: STIR STIR STIR all during the simmer-time, it will be thick and may stick!

The amount of liquid will vary with many factors, one being the type of rice you use, another to consider will be the moisture released by the shrimp, which will depend on the type of shrimp and how they were harvested. I use Basmati rice because it has a distinct aroma that I love, and it tends to stay firmer. The ultimate goal with this dish is to produce a moist but dry rice dish, not soupy.

Pour into greased 9×13 pan or larger (depending on the size of shrimp), but whatever size baking dish you use, do not pour the mixture to more than 1 inch from the top as it will expand as it cooks! If you have extra mixture, put it in another smaller baking dish (remember that a smaller container will cook faster). Seal tightly with lid or foil, and bake at 350-375 degrees for 30-40 minutes. Crack open a corner and do a fork-test checking to make sure the rice is close to done, and also that all liquid is mostly absorbed. If the rice appears too dry and still uncooked you may need to sprinkle another cup of water over the mixture, or if it appears too soupy, you may need to loosen or completely remove the cover and continue to cook until most of liquid is absorbed. Take out of oven and cover immediately. Let casserole sit for 20 minutes before uncovering to serve.

BLONOTE: The dish should appear very moist (but not soupy) when taking out of the oven. Be careful not to leave in the heated oven until the dish is dry, as the rice will continue to soak up any additional liquid while sitting out, and become too dry.

Options:

Serve with melted Velveeta Cheese dribbled over the top.
Add 1 Tablespoon finely minced fresh jalapeno’s for extra bite!

Like! Comment! Share! Enjoy!

Becky Lou Lacock

Born and raised in Louisiana, my Outdoor adventures began just a short time ago, with a weekend workshop, B.O.W. 'Becoming an Outdoors Woman' in the Spring of 2000. A nationwide program , in Louisiana it is facilitated by the Louisiana Wildlife and Fisheries Educational Dept. I was feeling a little adventurous, and chose “Intro to Shotgun” as one of my 4 workshops for the weekend. I had never had the opportunity to shoot guns, and decided that this would be the perfect place to give it a shot! This course required a detailed Firearm Safety course held in a classroom the day before various guns handy for some “hands on” instruction. I was very anxious the day of shooting, but as it unfolded, with patient expert instructors by my side, (helping to muffle the voices inside of me shouting NO! NO! NO! You're a Girl! Its gonna hurt!) I hit the second clay target, thus began my passion for Shooting! I absolutely LOVED it!! I have always loved to fish, sharing many hours with the only outdoor influence in my life growing up, my mother Tommie Lou. She and I spent many hours in the Freshwater Marshes of SW Louisiana, searching for that elusive HOG (Large Mouth Bass) but also pulling in huge Redfish, Speckled trout & Flounder in and around the salt water lake "Big Lake". I always joke that we had to use our running lights to get out to the fishing spots, and we had to also needed them to come in, as we would spend all of the precious daylight fishing hard…. the days were always too short. That was the limit to any outdoor activity for me, but shortly after my "Shooting Incident" I met my husband Lou, and was introduced into hunting, starting with a west Texas whitetail hunt, at which point my life took a drastic turn from inside to "EXTREME OUTSIDE"!! Without a doubt, I am all girl, I don't like bugs, critters, or Snakes, but because of my willingness to Take a Chance, I have learned that a little DIRT..or even or a TICK will not keep me from this new adventure!

With the first hunt of my life being shortly after the workshop, I understand first hand the skepticism that some women have to step outdoors, and I believe that most women just need to be aware of the resources readily available to them, along with a little pinch of encouragement. I have been fortunate to have both, for without it I would not be doing what I am today.

With great encouragement from Greg Martin of RealHuntersJournal, an online resource for outdoor information, I began writing, and going to the industry shows such as Shot Show, ATA, NWTF, and others to review the latest and greatest products in the industry. I met several wonderful people, and began to realize that the people behind the products, TV shows, and outfitters were just down home people, real people just like me! I think of it as a large family, and like most, they may not always agree on every method, design, or camo pattern, but all share a common dream, and ultimately work together to make that dream a reality for the rest of us. I have been blessed with a lot of energy and enthusiasm that just seems to spill out onto everyone around me, I love people and Lord only knows how I like to talk, and over the past few years I have been encouraged to take more of an active part to promote women in the outdoors. I was invited on several exciting hunts to experience many new adventures, and share them. With a style all my own, I have really enjoyed writing. Loaded with lots of adventures and information to share, I started my own website in 2009, www.BeckyLouOutdoors.com. The following year I was asked to participate in a Reality Television series with 5 other women, consisting of 11 episodes. Somehow with my determination, some skill, and a lot of luck, I won the first season competition!! The show was a success, and continues on each year for a new season with 6 new contestants and many new challenges. . In 2010 I was honored to be named Pro Staff for Commando Call Products. I do a lot of freelance writing for many websites and most recently InterMedia Outdoors with an article in print for Dec/Jan 2011/2012 nationwide Game & Fish and also Sportsman. I have a trademark phrase, “Camo can be Classy”TM for women like me that are 110% all girl, but can enjoy the outdoors to whatever level we desire! I have grown to believe that if you Love Life it will Love you back! I hope to provide some information, encouragement and inspiration for women to get out in the Great Outdoors. It has made such a difference in my life, and I truly believe that I am Happier and Healthier because of it! Shooting may not be for everyone, but it is definitely worth a SHOT!