This easy Cajun Shrimp and Rice Casserole combines tender Gulf shrimp, seasoned yellow rice, vegetables, and a creamy sauce for a comforting, flavor-packed dinner. With simple pantry ingredients and very little prep work, it’s a delicious way to get a satisfying meal on the table without spending hours in the kitchen.

Remember Bubba Blue from Forrest Gump? He famously called shrimp “the fruit of the sea” and went on to name just about every way imaginable to cook and eat it. Barbecued shrimp, fried shrimp, shrimp gumbo, shrimp sandwiches. You name it, except Bubba forgot one!

Shrimp casserole! OMG, Bubba, what were you thinking?

My mom gave me this recipe years ago, back when we lived in Louisiana and fresh shrimp from the Gulf of Mexico was practically a way of life. I call it Cajun Shrimp and Rice Casserole because that’s where my family roots are, and it’s one of those simple, comforting dishes that always reminds me of home.

What makes this casserole so easy is that it uses prepared yellow rice, mushrooms, canned tomatoes, and cream of mushroom soup. Add some sautéed onions and bell peppers, plenty of shrimp, and you’ve got a creamy, flavorful meal that practically makes itself.

It’s especially handy for busy weeknights, but it’s just as welcome at a family gathering or potluck.

Thanks, Mom!

Why You’ll LOVE This Cajun Shrimp and Rice Casserole

A family favorite. A treasured recipe that brings a little Louisiana flavor to the dinner table.
Easy to make. Simple pantry ingredients and minimal preparation make this a convenient weeknight meal.
Creamy and flavorful. Yellow rice, shrimp, vegetables, and a savory mushroom sauce come together beautifully.
Perfect for gatherings. A hearty casserole that’s easy to share with family and friends.
Easy to customize. Adjust the heat, change the vegetables, or use your favorite brand of seasoned rice.

What You’ll Need

Shrimp – Fresh Gulf shrimp are wonderful, but frozen shrimp work just as well. Peel, devein, and remove the tails before cooking.
Yellow rice – Prepared saffron-seasoned rice adds flavor and color. Vigo Yellow Rice is my go-to, but any favorite brand works.
Butter, onion, and bell pepper – Create a savory foundation and add texture to the casserole.
Cream of mushroom soup – Brings everything together in a rich, creamy sauce.
Fire roasted tomatoes – I recommend Ro-Tel Diced Tomatoes & Green Chilies for added flavor and a little kick without needing extra seasonings.
Mushrooms – Fresh is always best, but canned mushroom pieces make preparation so much easier. Whichever you choose, mushrooms add to the savory flavors in this dish.

Recipe Tips

Choose your favorite shrimp. Fresh or frozen shrimp both work beautifully. If using frozen, thaw completely and pat dry before adding them to the casserole.

Prepare the shrimp properly. Remove the shells and tails, and devein the shrimp if necessary. It’s worth the extra few minutes to get them ready before assembling the casserole.

Cook the rice first. Prepare the yellow rice according to the package directions before combining it with the other ingredients. The casserole uses cooked rice, so there’s no need to add extra liquid for the rice to absorb.

Use a heavy skillet. I like using my Cajun Classic Cookware to sauté the onions and peppers. It heats evenly and works wonderfully for preparing the vegetable mixture.

Drain the canned ingredients. Be sure to drain the mushrooms and Ro-Tel tomatoes. Too much extra liquid can make the casserole watery instead of creamy.

Adjust the heat. Ro-Tel Original adds a little kick without being overly spicy. Choose the mild variety for less heat or add a dash of Louisiana hot sauce for more.

Try different tomatoes. If you don’t have or like Ro-Tel diced tomatoes, use your favorite brand of diced tomatoes. You can also use fresh diced tomatoes with a few chopped green chiles if you’d like to keep a little heat.

Use the right baking dish. A deep casserole dish gives the rice and shrimp mixture room to heat evenly without bubbling over the sides.

Don’t overcook the shrimp. Shrimp cooks quickly, so bake just until the casserole is heated through and the shrimp are opaque and fully cooked.

How to Serve Cajun Shrimp and Rice Casserole

Serve this creamy Cajun Shrimp Casserole hot from the oven for an easy, satisfying dinner.
Pair it with a simple green salad and a light vinaigrette.
Try it alongside my Creamy Beet and Peas Salad for a colorful addition.
Add warm, crusty French bread or soft dinner rolls to round out the meal.
Serve with steamed green beans, asparagus, or broccoli for an extra helping of vegetables.
Put a bottle of hot sauce on the table for anyone who enjoys a little extra Cajun heat.

“The family and I loved this recipe!” -Niki

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Cajun Shrimp and Rice Casserole Drink Pairing Recommendations

Drink Pairings

A crisp Sauvignon Blanc or Pinot Grigio complements the seafood and balances the creamy sauce in this Cajun Shrimp and Rice Casserole. A light lager or freshly brewed iced tea makes an equally enjoyable choice.

For more entertaining inspiration, explore all my Bar Favorites for drinks, bar accessories, and entertaining essentials for everything from casual family dinners to gatherings with friends.

FAQs

Absolutely! Frozen shrimp are a convenient alternative to fresh Gulf shrimp. Thaw completely in the refrigerator or under cold running water, then peel, devein, and pat dry before adding them to the casserole.

No. The shrimp go into the casserole uncooked and cook while it bakes. Be careful not to overbake, since shrimp can become rubbery when cooked too long.

Yes! I prefer Vigo Saffron Yellow Rice because it’s flavorful and easy to prepare, but other brands of seasoned yellow rice work well. You can also use cooked white rice, although you’ll lose some of the seasoning and color that make this casserole special.

Certainly! Fire-roasted diced tomatoes are an easy substitute. For a similar flavor, add a small amount of chopped green chiles. Regular diced tomatoes also work if you prefer a milder casserole.

Not particularly. Ro-Tel tomatoes add a mild kick, but the cream of mushroom soup and rice help balance the heat. Use mild Ro-Tel for less spice or serve with hot sauce for those who prefer more.

Yes! Substitute approximately one cup of sliced fresh mushrooms for the canned mushrooms. Sauté them with the onions and peppers until tender and any excess moisture has evaporated.

You can cook the rice and sauté the vegetables ahead of time. Refrigerate them separately in airtight containers. For the best results, assemble the casserole with the shrimp just before baking.

Store leftover casserole in an airtight container in the refrigerator for up to three days. Reheat thoroughly to 165°F in the microwave or oven, adding a splash of water or broth if needed to keep the rice moist.

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Cajun Shrimp and Rice Casserole

This flavorful Cajun Shrimp and Rice Casserole takes about 10 minutes to assemble once the rice is cooked. Packed with tender shrimp, seasoned yellow rice, and savory vegetables in a creamy sauce, it's a delicious weeknight meal for busy families.

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Prep Time:45

Cook Time:55

Total Time:1 40

Course: Condiments, Lunch, Main Course

Cuisine: American, Cajun, Southern

Servings:

Calories: 163cal

Ingredients

1 10-ounce package Vigo Saffron Yellow Rice cooked according to package directions
1 tablespoon butter
1 large onion chopped
1 large bell pepper chopped
1 10.5-ounce can cream of mushroom soup
1 10-ounce can Ro-Tel fire roasted diced tomatoes with green chiles drained
1 8-ounce can mushroom pieces drained
2 – 3 pounds shrimp peeled, deveined, and tails removed

Instructions

Prepare the Vigo Saffron Yellow Rice according to package directions. Set aside.
Preheat the oven to 350°F.
Heat a large skillet over medium-high heat. Add the butter and chopped onion. Cook for 5–8 minutes, stirring frequently, until the onion is tender and translucent.
Add the bell pepper and continue cooking for 3–4 minutes, until tender.
Remove the skillet from the heat. Stir in the cooked rice, cream of mushroom soup, drained Ro-Tel tomatoes, drained mushrooms, and uncooked shrimp until evenly combined.
Transfer the mixture to a lightly greased 3-quart casserole dish, spreading evenly.
Bake for 30–40 minutes, or until the casserole is lightly browned and bubbly and the shrimp are fully cooked to an internal temperature of 145°F.
Garnish with chopped green onions or fresh parsley, if desired. Serve warm.

Notes

Rice: Use the entire 10-ounce package of Vigo Saffron Yellow Rice, prepared according to package directions.
Shrimp: Fresh or frozen shrimp work well. Thaw frozen shrimp completely before adding them to the casserole.
Mushrooms: Substitute approximately 1 cup of sliced fresh mushrooms for canned.
Spice: Use mild Ro-Tel for less heat or serve with hot sauce for an extra kick.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat thoroughly to 165°F before serving.