Shrimp and Rice Casserole

Mar 26, 2017 | Recipes | 0 comments

Casseroles are seriously one of the easiest dishes you can make. Some casserole recipes, like this one, you have to do a little stovetop cooking before you pop it in the oven, but once it’s in the oven, you’re basically done until the oven timer goes off. Ding! Dinner’s ready ya’ll! Now that’s what I call easy cooking.

Another reason to love casserole dishes is because they are delicious too. Grandma made lots of different mouth-watering ones growing up. Probably because all she had to do was pop them in the oven, then go do whatever else she needed to do until the timer went off. Then we’d all sit down and devour our dinner, because another wonderful thing about casseroles is, they fill the house with a delectable aroma that makes you anticipate the meal to come even more.

Which brings me to this tasty recipe, Shrimp and Rice Casserole. This dish is one of my top favorites of all time. It took me a little while to perfect it, but once I did… Yum! I probably make it a minimum of 6-10 times a year, and every time I’ve made it I get recipe requests. It’s seriously that good. It may not be the prettiest looking dish I’ve shared with ya’ll, but believe me, you need to try this. It is so, so good.


Prep Time (min.)

Cook Time (min.)


6 oz. hickory smoked bacon, chopped

1 lb. shrimp, deveined and tails removed

1 yellow onion, diced

1 orange bell pepper, diced

2 garlic cloves, minced

2 c. white rice

1 – 14.5 oz. can Italian blend diced tomatoes

1 – 8 oz. can Italian blend tomato sauce

2 ½ c. chicken stock

1/3 c. white wine

½ tsp. ground oregano

1 tsp. ground cumin

¼ tsp. red pepper flakes

2 bay leaves

1 pinch of saffron

½ tsp. salt

¼ tsp. pepper


1. First, preheat your oven to 375°F.

2. Next, toss your bacon into a pan over high heat. Cook until the bacon is almost done. Then add your onion, garlic, and bell pepper. Continue to cook until the veggies are tender.

3. Now add your rice and stir to coat in the remaining bacon grease. Then add in the rest of the ingredients. Bring to a boil, then turn the heat off.

4. Transfer the mixture to a large casserole dish, and place in the oven. Cook for 1 hour or until the rice has absorbed all of the liquid and is tender, and the shrimp has turned pink and curled.

5. Also, before serving, be sure to remove the 2 bay leaves.


  • Check the casserole every 20 min. or so to see how your rice is doing. If you notice the rice on top of the casserole getting dried out, give the mixture a good stir to reincorporate it into the liquid.

  • If you are using precooked shrimp, stir it into your mixture towards the end of the bake so it doesn’t get over-cooked.

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