Shrimp Creole Bake

7
sal 20

"A wonderful casserole chock-full of rice, vegetables, shrimp and chili powder! It's great to bring to potlucks."

Ingredients

1 h 45 m {{adjustedServings}} servings 292 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 631 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Saute the mushrooms, carrots, onions, green pepper, celery, and zucchini in butter until tender. Add all the tomatoes, tomato sauce, pimientos, and shrimp. Stir in rice and chili powder. Pour mixture into a 9x13 inch casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

7
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

loved the recipe...the veggies could be prepared ahead of time. it was pretty easy to put together and got raves from my guests, to whom i served it after making it for the first time! i will ...

I received lots of compliments for this dish. Tip: I added lots of cayenne pepper to the veggies to spice it up.

This meal was delicious. I didn't have any zucchini so I didn't put any in. My husband thought it would be good with okra added. I will definately prepare this again.