Cajun Seafood Rice Casserole is packed with bold flavors and comforting warmth. It’s both spicy and filling. This mouthwatering recipe combines tender shrimp, vibrant bell peppers, and aromatic spices to create a satisfying meal that’s sure to please your taste buds.

Serve this shrimp and rice with AF Parmesan Asparagus or Shaved Brussel Sprout Salad and Cheese Bread.

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Cajun Seafood Rice Casserole

Imagine the rich aroma of Cajun seasoning mingling with the sweetness of bell peppers and the savory goodness of shrimp. Each bite offers a delightful balance of spicy, smoky, and slightly tangy flavors, complemented by the creamy texture of the rice. With every forkful, you’ll experience a symphony of tastes that dance on your palate, leaving you craving more.

Ingredients

The full recipe for Cajun Shrimp and Rice Casserole with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

shrimp, deveined, unpeeled
red bell pepper, diced
Cajun seasoning, divided
olive oil
long rice, uncooked
garlic cloves, crushed
red onion, sliced
chicken broth
heavy cream
tomato
tomato paste

Equipment needed

Instructions

Pat dry shrimp to remove excess water. Add in a bowl with bell peppers and season with 2 tablespoons of cajun seasoning and ½ tablespoon oil. Heat oil in a medium-sized skillet on medium-high heat and sear shrimp for 2 minutes on each side with bell peppers. Remove and set aside.
Clean the skillet with a kitchen towel. Heat the rest of the oil on medium heat and stir in the rice, cajun seasoning, garlic, and onion for some seconds. Pour chicken broth with heavy cream and diced tomato and tomato paste. Stir all together and bring to a simmer.
Decrease heat to low heat and cook covered for 20 minutes. Remove cover.
Switch off the heat and add shrimp. Cover again for 1-2 minutes for the shrimp to warm.
Garnish and serve.
For any leftovers, store in the refrigerator in an airtight container for up to 5 days.

Cajun Seafood Rice Casserole in a pan on a table.

Cajun Shrimp and Rice Cooking Tips

To ensure your Cajun Seafood Rice Casserole turns out perfectly every time, here are a few tips to keep in mind:

Devein Shrimp: Before cooking, take the time to devein your shrimp for a cleaner, more enjoyable eating experience.
Adjust Cajun Seasoning: Depending on your spice preference, feel free to adjust the amount of Cajun seasoning used in the recipe. Start with less if you’re sensitive to heat, and add more gradually according to your taste.
Sauté Veggies: Take a few extra minutes to sauté the diced bell peppers, garlic, and onions before adding them to the casserole. This helps to deepen their flavors and enhance the overall dish.
Use Quality Ingredients: Opt for fresh, high-quality ingredients whenever possible to elevate the taste of your casserole.

Cajun Seafood Rice Casserole FAQ

Q: Can I use other types of seafood in this recipe?
A: Absolutely! Feel free to experiment with different seafood options, such as crab meat, scallops, or even chunks of fish, to customize the casserole to your liking.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the casserole in advance and refrigerate it until you’re ready to bake. Simply cover it tightly with foil and store it in the fridge for up to 24 hours before baking as directed.

Q: Can I omit the heavy cream?
A: While the heavy cream adds a creamy richness to the dish, you can omit it if you prefer a lighter version. Alternatively, you can substitute it with coconut milk for a dairy-free option.

Q: Can I freeze this recipe?
A: Allow to cool down and freeze in an airtight container for 1 month. Reheat in the microwave until heated through.

I always like to offer more related recipes for you. Here are a few that are similar to this shrimp and rice casserole: Instant Pot Cajun Chicken Rice, Parmesan Garlic Bread, Shrimp Pasta in Spicy Tomato Cream Sauce, GREEK SEAFOOD NACHOS, and HAWAIIAN PINEAPPLE DELIGHT DESSERT RECIPE.

In conclusion, Cajun Seafood Rice Casserole is a delightful dish that brings together the vibrant flavors of the Louisiana bayou in a comforting and satisfying meal. With its spicy kick, creamy texture, and abundance of seafood, it’s sure to become a favorite in your recipe repertoire. So gather your ingredients, follow these simple cooking tips, and prepare to enjoy a taste sensation like no other!

Cajun Seafood Rice Casserole

This casserole is quick and easy to make while still being hearty but healthy. The spicy, smoky, and slightly tangy flavors will blow you away! Even though it's a super fast meal and great for busy dinners, it's elegant enough for guests!

Author: Paula

5 from 34 votes

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Prep Time: 5

Cook Time: 25

Servings: 6 servings

Ingredients

1 pound shrimp deveined, unpeeled
1 large (5.07 oz | 144 g) red bell pepper diced
4 tablespoons cajun seasoning divided
1 tablespoon olive oil
1 and ½ cups (13.22 oz | 375 g) long rice uncooked
5 medium garlic cloves crushed
1 medium red onion sliced
1 and ½ cups 12.68 fluid oz | 375 ml chicken broth
2 tablespoons heavy cream
1 cup (10 oz | 283 g tomato diced
2 tablespoons tomato paste
lime wedges for garnish

Instructions

Gather your ingredients
Pat dry shrimp to remove excess of water. Add in a bowl with bell peppers and season with 2 tablespoons of cajun seasoning and ½ tablespoon oil.
1 pound shrimp, 1 large (5.07 oz | 144 g) red bell pepper, 4 tablespoons cajun seasoning
Heat oil in a medium-size skillet on medium-high heat and sear shrimp for 2 minutes on each side with bell peppers. Remove and set aside.
1 tablespoon olive oil
Clean the skillet with a kitchen towel. Heat the rest of the oil on medium heat and stir in the rice, cajun seasoning, garlic, and onion for a few seconds.
4 tablespoons cajun seasoning, 1 and ½ cups (13.22 oz | 375 g) long rice, 5 medium garlic cloves, 1 medium red onion
Pour chicken broth with heavy cream and diced tomato and tomato paste. Stir all together and bring to a simmer.
1 and ½ cups 12.68 fluid oz | 375 ml chicken broth, 2 tablespoons heavy cream, 1 cup (10 oz | 283 g tomato, 2 tablespoons tomato paste
Decrease heat to low heat and cook covered for 20 minutes. Remove cover..
Switch off the heat and add shrimp. Cover again for 1-2 minutes for the shrimp to warm a bit.
Garnish and serve.
lime wedges for garnish