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Food for Fun > Spicy Cajun Shrimp and Rice

Spicy Cajun Shrimp and Rice - by Becky Lou

This is a Fantastic Rice Dish! I have made many hungry tummy's very happy with this recipe! When cooking with Shrimp, you have to allow for the moisture that will come out of the shrimp, so remember this when you are adding the liquid, and also that Rice needs very little liquid, especiallly when cooking slow in the oven. Give this a try and treat yourself with some Gulf Shrimp!

FIRST SET:
1/2 c + Olive Oil
1/2 stick butter
1 1/2 cups Onion chopped
1 cups bell pepper chopped

Sauté 1st set of ingredients over Med/Low heat until VERY tender and wilted, about 20 minutes.

SECOND SET:
1 1/2 can chopped Rotel tomatoes
1 Lg can Cream Mushroom 15.4 oz or 1 1/2 can reg size
2 cups Chicken Broth
2 cloves garlic MINCED
1/2 white pepper
1 T Celery Salt / 1 t celery powder
1 T Onion Powder
1 tsp original Mrs Dash
1 T Paprika
1 t your Favorite Creole seasoning with NO SALT (soups give it all the salt it needs) if you don't have seasoning with no salt, just sub with 1 teaspoon Paprika, 1/2 teaspoon Cayenne Pepper

Add 2nd set of ingredients, be sure to STIR STIR STIR on a slow/Med simmer for 30 minutes.

THIRD SET
1 quart peeled shrimp
3/4 cups Dried Parsley or 1 cup fresh parsley
1 T Tabasco or Hot sauce
1 C Green Onion Tops chopped and packed tightly
3 cups Uncooked Rice

Add 3rd set of ingredients and simmer for 15 minutes, stirring constantly It will depend on the Rice you use for the amount of liquid. Remember the Shrimp will release some liquid, and it is should end up a "Dry" rice dish, not soupy. You may have to experiment with your favorite rice, I use Basmatti because it tends to stay firm and separated more than others.

Pour into greased 9x13 pan or larger (depending on the size of shrimp) it should come no less than 3/4 inches from the top as it will expand slightly! Cover tightly and bake at 350-375 degrees for 30-40 minutes. Then test to make sure rice is close to cooked and liquid is mostly absorbed, if necessary, take off cover and continue to cook until most of liquid is absorbed. Take out of oven, and cover tightly for 20 minutes before uncovering to serve.

NOTE: If you must use multiple casserole dishes, you may need to shorten the oven time...
Options:
Serve with melted Velveeta Cheese dribbled over the top.
Add 1 Tbl finely minced fresh jalapeno's for extra bite!

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