Shrimp Casserole

Ingredients

• 2 tablespoons bacon drippings or butter
• 1/2 cup each, chopped onion, celery and sweet bell pepper (can use red, yellow, green or a combo)
• 1/2 pound andouille or other smoked sausage, coarsely chopped
• 1 pound (91/130 count) peeled Gulf/Wild American raw shrimp
• 1 (10-3/4 ounce) can cream of mushroom soup
• 1 (10-3/4 ounce) can cheddar cheese soup
• 2-1/2 cups cooked rice
• 1/2 cup of sliced green onion
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon Creole or Cajun seasoning, or to taste
• 1/4 teaspoon Old Bay seasoning, or to taste
• 1/4 teaspoon hot pepper sauce
• 1/2 cup fresh bread crumbs
• 1 tablespoon butter, melted

Instructions

1. 1

   Preheat oven to 350 degrees F. Butter a 2-quart casserole dish; set aside.

2. 2

   Heat fat in large skillet over medium high heat, add onion, celery and bell pepper, sauteing until softened, about 5 minutes.

3. 3

   Add the andouille and stir until warmed through.

4. 4

   Add the raw shrimp and toss to coat.

5. 5

   Add cream soups and warm through.

6. 6

   Add cooked rice, green onion and seasonings.

7. 7

   Turn out into prepared casserole dish , toss bread crumbs with melted butter and sprinkle over top. Bake uncovered at 350 degree F for about 30 minutes, or until bubbly around edges. Double for a 9 x 13 inch dish.