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.


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

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