Dump-and-Bake Shrimp Etouffee with Rice
View original ↗
The Seasoned Mom · by The Seasoned Mom★ 3.5 (4)

Dump-and-Bake Shrimp Etouffee with Rice

NUTRITION · PER SERVING75M COOK
CAL 23%·PRO 63%
CARBS 67G58% OF CAL
4G FIBER53G OTHER10G TOTAL SUGAR
FAT 8G16% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp étouffée over rice with onions, peppers, celery, and tomato sauce in a Creole-spiced braise. Southern comfort food that's easy to prepare and packed with flavor.

maincajuncasserolebowlshellfishgluten free
View the full recipe on The Seasoned Mom →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons butter (diced into small cubes)
  • 1 ½ pounds raw peeled and deveined shrimp*
  • 2 cups uncooked long-grain white rice
  • 1 can condensed Cream of Celery soup (NOT diluted (I used Campbell’s Healthy Request))
  • 1 15 ounce can tomato sauce
  • 1 can petite diced tomatoes (do not drain)
  • 1 sweet onion (diced)
  • ½ red bell pepper (diced)
  • ½ green bell pepper (diced)
  • ½ cup diced celery
  • 1 teaspoon minced garlic
  • 1 tablespoon Creole seasoning (you can reduce it to 1 teaspoon if you are serving the dish to children and you want it to be mild)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Hot sauce and sliced green onions (for serving)
PREP
10M
SODIUM
1790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.