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Big Easy Shrimp Rice

Kandace Armand Pierce

"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
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 408 calories; 15.5 g fat; 47.2 g carbohydrates; 19.5 g protein; 161 mg cholesterol; 1814 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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I was hesitant to try this with only one review, but I really enjoyed it!

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...

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

I made it exactly according to the instructions. It was easy, quick and delicious! I was unsure about the rice, so I did cook the rice first and I think that was the correct way to do it. My hus...