Shrimp Creole Casserole is a delicious blend of creamy shrimp cooked over a bed of brown rice. Easy and delicious, it is the perfect, easy seafood fix!
Seafood, seafood and more seafood!
It is no secret that living in the South affords us quick access to some of the best Gulf Coast seafood around. When the weather warms up, we love to do seafood as much as we love to grill!
Shrimp is a favorite here at The Buttered Home! You can search Shrimp on our site and we show you many different ways to cook it. Whether you want GRIT CAKES WITH SHRIMP, CRUNCHY OVEN BAKED SHRIMP or even a great appetizer like SPICY SHRIMP DIP, we have something for every taste!
With this recipe, we combine our love for the jewel of the Gulf Coast with the Southern classic method of cooking. The casserole!
Creole and Cajun Cooking
Deep in the heart of one of my favorite states in the Southern region, you can find some of the best food you will ever see on a plate. Some of the dishes you will find there are as old as New Orleans herself. Creole culture and Cajun culture are what make the great state of Louisiana a culinary melting pot of flavor and inspiration for cooks all over the world. We have penned this one Creole due to the method we use for seasoning the casserole.
There are some major differences in each style of cooking. Both equally rooted in French heritage with other cultures sprinkled in. Probably the best article I have found on explaining the difference is CREOLE VS CAJUN COOKING, by The Spruce Eats. If you are interested in food history it is a great read!
How to make it
One of the reasons we love a casserole in the South, is because of the ease of making. Dumping everything in one dish helps with cleanup and makes reheating a breeze. This casserole does require a little prep work but it will all be worth it!
Ingredients
- 1 and ½ cups uncooked quick brown rice (cook according to package directions and set aside)
- 1 teaspoon canola oil
- 2 tablespoons, butter
- 1 pound, peeled and deveined shrimp, no tails
- 4 oz sliced white mushrooms
- 1 can Cream of Mushroom Soup
- 2 teaspoons Creole Seasoning
- 8 oz Sour Cream
- 1 cup shredded Cheddar Cheese
- Salt and Pepper to taste
Method
- Preheat oven to 350 degrees F. Cook rice according to package directions. Pour Rice in a greased 9 x 13 baking dish. Set aside.
- Heat 1 teaspoon of canola oil in a large skillet over medium heat. Add in shrimp and cook until pink, about 3 minutes. Drain shrimp and set aside. Add 2 tablespoons of butter to remaining oil in skillet. Cook sliced mushrooms in butter and oil until tender or about 2 minutes.
- In a medium bowl, combine cream of mushroom soup, sour cream, salt, pepper and creole seasoning.
- Add shrimp back into pan with mushrooms then fold in cream and mushroom mixture. Mix well and heat through. Remove from heat and pour over rice in 9 x 13 pan.
- Top with shredded cheddar. Cover tightly with foil and bake 20-25 minutes. Remove foil and bake 5 more minutes. Let stand for 10 minutes, serve and enjoy!
Tips and Tricks
Yes! Any rice is fine. We are watching our figures here so brown is what I had on hand. The rice acts as a base and any can be used as long as it is fully cooked.
That is an easy one! You can simply mix onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Or any combination of those to make your own!
Either will work just fine. Just make sure you drain and rinse either really well. As long as you do not have to devein them or remove the tails yourself, either will be great. Fresh is ALWAYS better but this has so much flavor frozen works really well too!
Southern Cooking with Creole origins
This Creole Shrimp Casserole is perfect for a quick supper, a Sunday church social or even as a thoughtful food gift. Using fresh or frozen shrimp makes it an easy supper alternative for any time of year.
If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
Check out this recipe along with many of our others as a WEB STORY!
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Creole Shrimp Casserole
Ingredients
- 1 and ½ cups uncooked quick brown rice cook according to package directions and set aside
- 1 teaspoon canola oil
- 2 tablespoons butter
- 1 pound peeled and deveined shrimp, no tails
- 4 oz sliced white mushrooms
- 1 can Cream of Mushroom Soup
- 2 teaspoons Creole Seasoning
- 8 oz Sour Cream
- 1 cup shredded Cheddar Cheese
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees F. Cook rice according to package directions. Pour Rice in a greased 9 x 13 baking dish. Set aside.
- Heat 1 teaspoon of canola oil in a large skillet over medium heat. Add in shrimp and cook until pink, about 3 minutes. Drain shrimp and set aside. Add 2 tablespoons of butter to remaining oil in skillet. Cook sliced mushrooms in butter and oil until tender or about 2 minutes.
- In a medium bowl, combine cream of mushroom soup, sour cream, salt, pepper and creole seasoning.
- Add shrimp back into pan with mushrooms then fold in cream and mushroom mixture. Mix well and heat through. Remove from heat and pour over rice in 9 x 13 pan.
- Top with shredded cheddar. Cover tightly with foil and bake 20-25 minutes. Remove foil and bake 5 more minutes. Let stand for 10 minutes, serve and enjoy!
Haitian Cuisine
Creole Food is amazing... I liked your shrimp creole casserole as it has a great taste....
Brooke Burks
Thanks!
Becky
Can you freeze the casserole?
Brooke Burks
You can. I would probably cook it first, allow it to cool completely and then freeze.
Bethany
Gonna make this tonight! Had shrimp creole and rice to the side last night. Now I'm gonna combine the two and follow this recipe adding sour cream to the creole sauce.
Brooke Burks
Awesome! Hope y'all love it!