Shrimp Casserole

8 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
5.0/5 (2)
Recipe dates back 30 years - an old time favorite that’s enjoyed still. This is a very versatile dish where you can replace the shrimp with crawfish or crab meat. The holy trinity sautéed with garlic creates the flavorful base, combined with rice and wet bread for that classic Louisiana casserole texture.

Ingredients

8 servings
  • 1 stick margarine
  • 2 celery stalks chopped
  • 1 1/2 cup chopped onion
  • 1/4 cup cracker crumbs
  • 1 large bell pepper chopped
  • 1 can mushroom soup or cream of shrimp
  • 5 cloves garlic minced fine
  • 1/2 cup water
  • 1 1/2 cups shrimp (chopped fine)
  • 4 slices bread, wet
  • 2 cups cooked rice
  • 1/4 cup pimientos chopped
  • 1/4 cup parsley
  • Black pepper and cayenne to taste
  • Salt (sparingly)
  • 1 tsp onion powder (optional)
  • 1 tsp garlic powder (optional)

Step-by-Step Instructions

  1. Sauté margarine, onions, bell pepper, garlic and celery for 15 minutes on low to medium heat. Add the can of mushroom soup, pimento, parsley and shrimp. Cook for 5 minutes.
  2. Add the bread, broken up into pieces, along with the 2 cups of cooked rice. Season with black pepper, cayenne, onion and/or garlic powder and salt. Easy on the salt as the soup provides a good deal of the salt needed for this recipe. Add water to the desired softness and simmer for 10 minutes.
  3. Pour in a buttered casserole dish and sprinkle with cracker crumbs. Bake at 450 degrees for 30 minutes or until the top is brown. Crabmeat or crawfish may be substituted in place of shrimp.

Common Problems and Solutions

Q: Why is my casserole too watery?

A: Go easy on the water when mixing - add just enough to achieve softness, not wetness. The wet bread and mushroom soup already add moisture. Let it simmer the full 10 minutes to absorb liquids before baking.

Q: Can I prep this ahead of time?

A: Yes, you can assemble the casserole up to the baking step, cover and refrigerate for up to 24 hours. Add the cracker crumb topping right before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

Q: Why does the top burn before it's heated through?

A: 450 degrees is quite hot - if your oven runs hot or your casserole dish is shallow, reduce to 400 degrees and bake a bit longer. Cover with foil for the first 20 minutes, then uncover to brown the top.

Tips and Techniques

The “wet bread” acts as a binder and gives this casserole its characteristic texture - soak the bread slices in water briefly, squeeze out excess, then break into pieces. Don’t skip the 15-minute sauté of the vegetables - this builds the flavor foundation. For a richer version, use butter instead of margarine and cream of shrimp soup instead of mushroom.

Ingredient Substitutions

  • mushroom soup: cream of shrimp soup or cream of celery soup
  • shrimp: crawfish tails or lump crab meat
  • margarine: butter or olive oil
  • wet bread: additional 1 cup cooked rice or breadcrumbs

Equipment Needed

  • Large skillet or sauté pan
  • Buttered casserole dish (9x13 or 2-quart)
  • Mixing spoon

Historical Context

Louisiana casseroles like this one became popular in the mid-20th century as home cooks adapted traditional Cajun dishes to the convenience of modern ovens and canned soups. The wet bread technique is an old Cajun method of stretching ingredients while adding body to the dish.