Yum!! I used frozen shrimp, so I can't comment on the shrimp. Just the remoulade was great and makes the whole sandwich. I literally had a complete meal in under 15 minutes, and it was DELICIOUS!

I don't know what I did wrong... I read a lot of reviews and adjusted the recipe. I only used one packet of onion soup mix. I think this was a good idea. I only had one can of mushroom soup, and after reading so many reviews I thought I'd go ahead and try it like that. I didn't want my rice too "soupy" like others had experienced. After a full hour of cooking, I should have tasted the rice. I'm sure I didn't have enough liquid. I removed the foil and baked for the remainder of the cooking time. After an hour and 15 minutes, the rice was crunchy and the chicken (only 3 breasts cut to 6 pieces) were undercooked. I baked for an additional 20 minutes before I finally added a whole can of chicken broth. I ended up baking for a total of 2 hrs to get the rice to cook. I need to bake it like the recipe reads to give it a fair review, but 'm too afraid to do that. I agree that it would be too salty with an additional packet of onion soup mix, though.

This recipe is so EASY, CHEAP and YUMMY!! I made it with the beer, and I don't agree with everybody that said it had such a strong beer scent and flavor. I used a light beer, and the house smelled terrific all day. There was a ton of food. The leftovers can be used atop a green salad, over a baked potato, in wraps (if drained well). It's a very healthy southwest meal. I added a green pepper and used one can of original Rotel tomatoes and one can hot. It was just enough kick. I also added an extra chicken breast. I'd do it exactly the same next time, and I'll definitely be making this over and over.