Dump and Bake Shrimp Etouffee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tbsp Smart Balance Buttery Spread Light With Flax Seed Oil 12 oz Shrimp, small raw 2 cup Great Value Instant Brown Rice (dry) 1 can serving 98% Fat Free Cream of Celery Condensed Soup1 can Hunt's Tomato Sauce, no salt added 1 can Del Monte Diced Tomatoes, No Salt Added do not drain1 cup, chopped Onions, raw 1 Med. Green Bell Pepper, diced1/2 red bell pepper, diced4 stalk, large Celery, raw 1 tsp Garlic, Minced, Great Value3 tsp Creole Seasoning Tony Chacheres Original 1/2 tsp Pepper, black
Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Spread diced margarine around the bottom of the casserole dish.
In a large bowl, stir together remaining ingredients, Pour shrimp mixture into the casserole dish over the margarine, Cover tightly with foil and bake for 30 minutes.
Remove from oven and stir well. Recover and return to the oven for about 30 minutes until rice is fluffy and liquid has been absorbed.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LADYLUK.
In a large bowl, stir together remaining ingredients, Pour shrimp mixture into the casserole dish over the margarine, Cover tightly with foil and bake for 30 minutes.
Remove from oven and stir well. Recover and return to the oven for about 30 minutes until rice is fluffy and liquid has been absorbed.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 267.0
- Total Fat: 5.9 g
- Cholesterol: 88.2 mg
- Sodium: 1,082.0 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 5.8 g
- Protein: 16.5 g
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