Nutritional Info

Nutrition Facts

Serving Size 1 (253g)

Calories 493
Calories from Fat 54 (11%)
Amount Per Serving %DIV
Total Fat 6g 9%
Saturated Fat 2.1g 11%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 27.7mg 9%
Sodium 5031.4mg 219%
Potassium 769.7mg 16%
Total Carbohydrate 88.5g 29%
Dietary Fiber 4.4g 18%
Sugars 3.5g
Protein 21.2g 42%

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Easy Cajun Shrimp Casserole

100% would make this recipe again!
Recipe Description
A mildly spiced shrimp and rice combination.  If you happen to have 2 to 3 cups of leftover rice on hand, use it instead of the uncooked rice.  Simply add it along with the shrimp, and proceed with the recipe as directed.
Prep time
15 min
Cook time
43 min
Ready In
58 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  vegetable oil
2 Clove(clv)  garlic, minced
1   large yellow onion, coarsely chopped
1   small sweet green pepper, cored, seeded and coarsely chopped
1   medium stalk celery, coarsely chopped
2   large tomatoes, cored and coarsely chopped
2   whole bay leaves
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  dried thyme, crumbled
1/4 Teaspoon(t)  red pepper, ground
1 Cup(c)  chicken broth
1/2 Cup(c)  water
1 Tablespoon(T)  worcestershire sauce
1 Cup(c)  long grain white rice
10 Ounce(oz)  frozen sliced okra, partially thawed and drained
1 Pound(lb)  medium shrimp, shelled and deveined


Heat oil in a 6 quart Dutch oven over moderate heat for 1 minute.  Add garlic, onion, green pepper and celery.  Saute, stirring occasionally, until lightly browned and limp, about 10 minutes.  Add tomatoes, bay leaves, thyme, salt, red pepper, stock, water and Worcestershire sauce.  Bring to a simmer.  Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.  Stir in the okra, cover, and cook for 5 minutes.  Stir in the shrimp, cover, and cook for another 8 minutes, or until the rice is tender and the shrimp are cooked through.  Remove the bay leaves and serve.

Additional notes

Great for Weeknights

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