Shrimp and Rice Casserole

  • Yield: 12 servings


1stick plus 3 tablespoons butter, divided
3pounds raw shrimp, peeled
1/2cup chopped bell pepper
1cup chopped yellow onion
4ounces fresh mushrooms, sliced
6cups cooked rice
tteaspoon dried thyme
1teaspoon salt
1/2teaspoon black pepper
2teaspoons Worcestershire sauce
1/4teaspoon Tabasco sauce
1tablespoon chopped chives
1tablespoon chopped pimiento
1/2cup dry breadcrumbs
1/2cup heavy cream


  1. Melt 1 stick butter in a large skillet.  Add shrimp and next 3 ingredients.  Saute 3 to 5 minutes.  Stir in rice and next 5 ingredients.  Gently mix over low heat.  Fold in chives and pimiento.  Transfer mixture to a 3-quart casserole dish.  Melt remaining 3 tablespoons butter and combine with breadcrumbs.  Sprinkle over casserole.  Pour cream around edge of casserole.  Bake at 375F for 25 to 30 minutes.  


Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).