Big Easy Shrimp Rice

Big Easy Shrimp Rice

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Kandace Pierce 0

"This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree."
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1 h 25 m servings 408 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1814 mg
  • 73%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.
  3. Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
  4. Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.


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I was hesitant to try this with only one review, but I really enjoyed it!

We love this. I changed it slightly by adding a little Cajun seasoning and cutting the rice in half.

This was absolutely delicious. I used my Cajun seasoning and the Webbers New Orleans seasoning for a kick. It reminds me of etoufee but was absolutely wonderful. I use mostly green onions becau...

This was delicious. Rice needs to be cooked first or time to bake is much longer than stated. I also added one tablespoon of Old Bay Shrimp seasoning to kick up the spice a bit. My husband loved...

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