Shrimp Rice ala Mexi-Cajun

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
4.0/5 (1)
This dish is very fast and really tasty—a fusion of Cajun and Mexican flavors with shrimp, bell peppers, Rotel, and creamy sauce over rice. It’s a dish for the whole family. I serve it with garlic bread and a green salad.

Ingredients

6 servings
  • 1 pound large shrimp
  • 1/2 stick butter
  • fresh garlic to your taste
  • 1/2 cup chopped red, yellow, and green bell peppers
  • 1/2 cup parsley
  • 1/2 cup chopped onions
  • 1 can Mexican Rotel
  • 1 can cream of shrimp
  • 1 cup half and half
  • 1 cup whole style corn
  • 1 can black beans optional
  • 6 cups cooked rice

Step-by-Step Instructions

  1. In a large saucepan over medium heat, add butter and let it melt. Add the chopped garlic, bell peppers, onions, and parsley. Sauté for about 5 minutes until vegetables are softened.
  2. Add the shrimp and sauté for another 5 minutes until shrimp are pink and nearly cooked through.
  3. Add the Rotel, cream of shrimp soup, half and half, corn, and black beans (if using). Stir well to combine.
  4. Reduce heat to medium-low and let simmer for 20 minutes, stirring occasionally, until the sauce is heated through and flavors have melded together.
  5. Serve the shrimp mixture over the cooked rice, or mix with rice and serve family-style.

Common Problems and Solutions

Q: Can I use frozen shrimp?

A: Yes, just make sure to thaw them completely and pat dry before cooking. Drain off any excess water to avoid a watery sauce.

Q: The sauce seems too thin, what can I do?

A: Let it simmer a bit longer uncovered to reduce, or add a tablespoon of cornstarch mixed with cold water to thicken it up.

Tips and Techniques

Don’t overcook the shrimp in the first sauté step since they’ll continue cooking in the sauce. Pink and curled is perfect. You can prep the rice ahead of time or use leftover rice to make this even faster.

Ingredient Substitutions

  • cream of shrimp soup: cream of mushroom or cream of chicken soup
  • half and half: heavy cream or whole milk
  • Mexican Rotel: 1 can diced tomatoes plus 1 small can diced green chiles
  • black beans: pinto beans or red beans

Equipment Needed

  • large saucepan or deep skillet
  • wooden spoon for stirring
  • knife and cutting board

Historical Context

This fusion-style recipe became popular in Louisiana in the 1980s and 1990s as Tex-Mex ingredients like Rotel became pantry staples in Cajun homes, leading to creative combinations that honored both culinary traditions.