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Bayou Shrimp Casserole

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Ingredients

Adjust Servings:
2 cups cooked rice
2 broccoli, 2 packs chopped & cooked
2 cream of shrimp soup (10 3/4 cans)
1 lb boiled shrimp (peeled)
1 small velveeta cheese
onion, sauteed in butter
garlic, sauteed in butter

Nutritional information

336.4
Calories
22 g
Calories From Fat
2.5 g
Total Fat
0.5 g
Saturated Fat
220.9 mg
Cholesterol
354 mg
Sodium
46.8 g
Carbs
8.2 g
Dietary Fiber
5.2 g
Sugars
34.5 g
Protein
510g
Serving Size

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Bayou Shrimp Casserole

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      This is a good casserole, not sliceable but scoopable. A little spare in amounts, though. used half of a medium yellow onion, chopped, and a large garlic clove, minced. Since I wasn't using leftovers, I started by putting water on to boil for the shrimp, then put my rice in my rice cooker. used Recipe #18157 because I am not too big on canned soups, so I measured out the dry ingredients for this while the shrimp boiled, then used the water from the shrimp to reconstitute the "soup", trying to give it some shrimp flavor. I drained and peeled the shrimp, and defrosted a 16oz bag of frozen broccoli. Then I sauteed the onion and garlic in about a tablespoon of butter, and continued on with the recipe as stated, subbing 2 cups of shredded colby jack for the velveeta. Because I didn't have any children to feed last night, I added some Tony Cachere's seasoning (and could have added more!). Topped with cracker crumbs and let sit a few minutes to "meld". Yum! I recommend having this recipe on hand for leftovers to reduce the work, although it was only about 30 minutes from start to finish (the rice finished cooking just at the right moment to put it in the casserole!). I bet this recipe would be 5 stars nummy with leftover shrimp from a crawfish boil, though! I'll have to try that next year. Thanks for posting, made for Gnome Tag.

      • 60 min
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Bayou Shrimp Casserole, This casserole is DELICIOUS It comes from The Official Louisiana Seafood & Wild Game Cookbook ** See Variation Below**, This is a good casserole, not sliceable but scoopable A little spare in amounts, though used half of a medium yellow onion, chopped, and a large garlic clove, minced Since I wasn’t using leftovers, I started by putting water on to boil for the shrimp, then put my rice in my rice cooker used Recipe #18157 because I am not too big on canned soups, so I measured out the dry ingredients for this while the shrimp boiled, then used the water from the shrimp to reconstitute the soup , trying to give it some shrimp flavor I drained and peeled the shrimp, and defrosted a 16oz bag of frozen broccoli Then I sauteed the onion and garlic in about a tablespoon of butter, and continued on with the recipe as stated, subbing 2 cups of shredded colby jack for the velveeta Because I didn’t have any children to feed last night, I added some Tony Cachere’s seasoning (and could have added more!) Topped with cracker crumbs and let sit a few minutes to meld Yum! I recommend having this recipe on hand for leftovers to reduce the work, although it was only about 30 minutes from start to finish (the rice finished cooking just at the right moment to put it in the casserole!) I bet this recipe would be 5 stars nummy with leftover shrimp from a crawfish boil, though! I’ll have to try that next year Thanks for posting, made for Gnome Tag


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      Steps

      1
      Done

      Saute Onion and Garlic in Butter.

      2
      Done

      Heat Cheese and Soup in Saucepan. Be Careful With Cheese, as It Will Burn Easily.

      3
      Done

      When Melted, Add Onions and Garlic and Mix Well.

      4
      Done

      Add Shrimp, Rice, & Brocolli (be Sure to Drain Well).

      5
      Done

      Mix Well.

      6
      Done

      Sprinkle With Bread Crumbs. Brown, If Desired.

      7
      Done

      Mushrooms Can Be Added to Top of Soup/Cheese, If Desired.

      8
      Done

      Variation:

      9
      Done

      Use Boiled Chicken Instead of Shrimp and Cream of Chicken Soup Instead of Cream of Shrimp.

      Avatar Of Marley Russell

      Marley Russell

      BBQ virtuoso smoking and grilling meats to perfection every time.

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