Dump-and-Bake Shrimp Étouffée with Rice


Dump-and-Bake Shrimp Étouffée with Rice

Dump-and-Bake Shrimp Étouffée with Rice_1
Dump-and-Bake Shrimp touffe with Rice

"This Dump-and-Bake Shrimp Etouffee is the ultimate Southern comfort food! The raw veggies, uncooked shrimp, and uncooked rice all bake together in one dish for an easy dinner that’s ready with only 10 minutes of prep. It’s family-friendly Cajun food — just in time for Mardi Gras! I know that Shrimp Etouffee sounds fancy (or difficult), but this is definitely not! A traditional shrimp etouffee requires a roux, a homemade shrimp stock, and plenty of time to simmer on the stovetop. But Mamma ain’t got time for that! Instead, I borrowed the same flavors and ingredients from the original dish and adapted them for my favorite dump-and-bake method of cooking. Loaded with bell peppers, onions, celery, tomatoes, garlic, shrimp, and rice, it’s a complete one pan meal that will transport you to New Orleans…in about 10 minutes!"

Preparation Time10 min

Cooking Time1 hr 5 min

Cooking Vessel Size9 x 13 Baking Pan

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I was a bit nervous that the shrimp would overcook while waiting for the rice to be done so I cheated and par cooked the rice ahead of time and it worked out fine. As a family that love shrimp we can say that the flavors of this dish are quite delectable. I never use soup as a sauce so we improvised a little but overall this recipe is delicious and we will be having it often in the future!


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