My mother was a great cook, she would always throw something together in a pot and we would love it. Mom loved her seafood and shrimp is about the only seafood I will eat other than lobster so I was always glad when mom would whip up this pot of goodness. We also had several types of pots and pans but cooking this dish up in a Cast Iron Dutch Oven is the only way to go, it gives it such a special flavor that only come from a well seasoned Cast Iron pot.
- 2 pounds of shrimp that has been cleaned and de-veined
- 1 green bell pepper, chopped fine
- 6 cloves of garlic, slivered (I slice each clove long way and very thin so that you don’t get a big chunk when you bite into it).
- 1 medium white onion, slivered (you want the pieces to be about an inch long and thin).
- 2 large stalks of celery, sliced fine (use 3 or 4 stalks if they are small)
- 1 can of Campbells French Onion soup
- 1 can of Campbells cream of Mushroom soup or you can substitute Cream of Chicken soup
- 1 can of Ro-Tel diced tomatoes with chilies
- 2 cups rice (use white or wheat or any other version that you prefer)
- 1 small bunch of parsley, chopped fine
Preheat your oven to 300 degrees and then begin to follow the directs below.
- Heat up a Cast Iron Dutch Oven (you can use a regular casserole dish if you don’t have cast iron
- Melt the butter in the Dutch Oven and saute the following: bell pepper, onion, garlic, celery and parsley
- Add in the shrimp
- Add in the French Onion soup
- Add in the Cream of Mushroom soup
- Add in the tomatoes
- Add in the rice
- Blend all of these ingredients together, making sure they are well blended.
- Place your pot into the oven and bake at 300 degrees for 30 minutes, covered.
- Open up your pot and mix the ingredients up to make sure everything cooks evenly
- Put the lid back on and bake for and additional 30 minutes
Note: If you are making this dish in a regular casserole dish, saute your vegetables in a large frying pan, mix in the other ingredients and then pour it into your casserole dish.
Note: The shrimp should cook up moist and tender. Be sure that you use raw rice not precooked, the rice will cook in the juices while it bakes in the oven.