cousin ellen's ugly delicious shrimp casserole
“Cousin Ellen” = cousin to Sammie, honorary Grandmama to my kids.
Ingredients:
1 cup onion - chopped
1 cup green pepper - chopped
1 cup green onions - chopped
1 cup celery - chopped
⅓ cup minced fresh parsley or heaping Tbsp of dried parsley
1 tsp salt
1 tsp pepper
¼ tsp ground cayenne pepper
1 stick of butter
2 cups cooked rice
1 pkg frozen small or extra small shrimp (peeled, de-veined, tail off)-not the itty bitty ones
1 can cream of mushroom soup
1 can cheddar cheese soup
Optional : Tony Chachere’s Creole Seasoning
Tools:
Pot
Large Skillet
Large Wooden or Plastic Spoon
Colander
Knife
Cutting Board
12x8 ish baking pan
Measuring Cups and Spoons
Rice Cooker (optional)
Directions:
Chop onion, green pepper, green onions, and celery. Parsley, as well, if using fresh. All chopped small, but not minced.
Saute onion, green pepper, green onions, celery, parsley, cayenne, salt and pepper in the stick of butter in a large skillet.
Run frozen shrimp under cold water in a colander according to package instructions.
Add shrimp and allow to cook for a few minutes. Stirring a few times.
Mix in the rest of the ingredients.
Spread evenly in greased baking pan. I use one that is 11.5x8 or 8x12.5.
Bake at 350 degrees for 30 minutes.
Sprinkle Creole Seasoning to taste on each serving.
TIPS:
1- I use the delay timer setting on my rice cooker to have my rice ready when I will be assembling this casserole. I add a little butter, a tsp of chicken bouillon powder, and some kosher salt before starting the rice cooker.
2- This particular creole seasoning will work on tons of recipes-eggs, red meat, fish, chicken, rice or potato side dishes to name a few-and thus is worth purchasing.
