Recipe: Gulf Coast Shrimp Casserole

Yummy for the tummy!  A great casserole that is easy to prepare and will freeze well if you need to make ahead of time.


½ cup butter
1 small can sliced mushrooms
1 cup chopped onion
1 can cream of celery soup
1 cup chopped green pepper
3 cups cooked rice
1 cup chopped celery
½ cup chopped green onions
3 cloves garlic, minced
½ cup chopped parsley
1 tsp. Tabasco sauce
1 tsp. black pepper
Tony Chachere’s Creole Seasoning
Italian bread crumbs
1 lb. cooked, peeled, shrimp or crawfish, seasoned with salt and crab boil 

In a large skillet, sauté the onion, pepper, celery and garlic in butter over medium heat until transparent and tender.  Stir in mushrooms, soup, rice, green onions, parsley, Tabasco, pepper and Creole seasoning to taste.  Add cooked shrimp and mix well.  Place in a 9 x 13 inch greased casserole dish and sprinkle with Italian bread crumbs.  Bake at 350 degrees F. for 45 minutes.  Freezes well.  Serves 6

From the kitchen of Helen Presswood, life-long friend of my parents from Baton Rouge, Louisiana.

Y’all Enjoy!  🙂


One Comment Add yours

  1. I’ll be right over;)

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