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Dinner recipe · from the recipe book

Cajun Shrimp and Tomato Rice Bake

Smoky, gently spicy tomato rice studded with tender shrimp, celery and peppers under a bubbly golden cheddar crust.

Cajun Shrimp and Tomato Rice Bake

Ingredients

  • 1 lb450 gShrimptails removed, cut in half
  • 1⅓ cups250 gLong-grain white rice, dry
  • 14½ oz411 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 2 cups480 gLow-sodium chicken broth
  • 1 medium110 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gGreen bell pepperdiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • 1 tsp1 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup shredded100 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 375°F (190°C). Dice the yellow onion, celery and green bell pepper, mince the garlic, shred the cheddar and thinly slice the green onions.
  2. Heat the olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add the yellow onion, celery and green bell pepper and cook until softened, about 6 minutes.
  3. Stir in the garlic, tomato paste, paprika, thyme, oregano, red pepper flakes, salt and black pepper and cook for 1 minute until fragrant.
  4. Add the rice and stir to coat, then pour in the canned diced tomatoes with their juice and the chicken broth. Bring to a simmer.
  5. Cover tightly and bake for 25 minutes, until the rice is nearly tender.
  6. Uncover, stir in the shrimp, pressing them into the rice, then scatter the cheddar evenly over the top.
  7. Bake uncovered for 12 to 15 minutes, until the shrimp are pink and opaque and the cheddar is melted and bubbling.
  8. Rest for 5 minutes, then sprinkle with the green onions and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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