Dump and Bake Cajun Shrimp and Rice Casserole With Bell Peppers

What Is A Dump And Bake Cajun Shrimp And Rice Casserole?

It is an oven-baked rice casserole where most ingredients go into the dish at once, then bake covered until the rice is tender. Shrimp are usually added near the end so they stay plump instead of turning rubbery.

“Dump and bake” simply means you rely on the oven and a covered pan to cook the rice in seasoned liquid, similar to how rice cooks on the stovetop but with gentler, even heat.

What Kind Of Rice Works Best For This Casserole?

Long-grain white rice works best because it cooks predictably and stays separate rather than turning sticky. Parboiled long-grain rice is also reliable, but it often needs a little more liquid and time.

Brown rice can work, but it takes much longer and shrimp timing becomes tricky. If you want brown rice, plan to bake the rice mixture first and add shrimp only at the very end.

What Makes It “Cajun,” And How Spicy Should It Be?

The “Cajun” flavor comes from a spice blend that usually includes paprika, garlic, onion, black pepper, cayenne, and herbs. Heat levels vary a lot between blends, so the safest approach is to start moderate and add more heat at the table.

If you are cooking for mixed preferences, keep the casserole mildly spicy and offer extra cayenne or hot sauce separately.

Do I Need To Cook Anything Before Baking?

No, as long as you use raw shrimp and long-grain white rice, you can bake without sautéing. The only active steps are mixing, baking covered, stirring once, and adding shrimp near the end.

If you prefer a sweeter pepper-onion flavor, you can sauté them first, but it is optional and changes the “dump and bake” simplicity.

How Do I Keep Shrimp From Overcooking?

Add the shrimp after the rice is almost tender, then bake just long enough for the shrimp to turn opaque and firm. Shrimp cook fast in residual heat, and they can overcook even after you pull the dish from the oven.

Use shrimp that are peeled and deveined for easy eating, and thaw frozen shrimp fully before adding so they cook evenly.

What Liquid-To-Rice Ratio Should I Use In The Oven?

For long-grain white rice in a covered casserole, a little more liquid than stovetop rice is usually needed because oven heat is less direct. The amounts below are a dependable starting point, but ovens, pans, and rice age vary.

Rice Type	Typical Covered Bake Time (At 375°F / 190°C)	Starting Liquid Amount For 1 1/2 Cups Rice
Long-grain white	35–45 minutes	3 1/4 cups (770 ml)
Parboiled long-grain	45–60 minutes	3 1/2 cups (830 ml)

If the rice is still firm and the pan looks dry, add a splash of hot water or broth, cover again, and bake 10 more minutes.

Dump And Bake Cajun Shrimp And Rice Casserole With Bell Peppers Recipe

This recipe is written for a standard 9-by-13-inch baking dish. If your dish is smaller or deeper, baking time can shift because the rice layer is thicker.

What Equipment Do I Need?

You need a 9-by-13-inch (or similar 3-quart) baking dish and tight-fitting foil or a lid. An instant-read thermometer is helpful for checking doneness, especially for shrimp and reheating leftovers.

Ingredients (U.S. And Metric)

For the casserole

• 1 1/2 cups long-grain white rice (about 300 g)
• 1 medium onion, diced (about 150 g)
• 2 bell peppers, diced (about 300 g total)
• 3 cloves garlic, minced (about 9 g)
• 1 can diced tomatoes, with juices, 14.5 oz (411 g)
• 3 1/4 cups low-sodium broth or stock, hot if possible (770 ml)
• 2 tbsp neutral oil or melted butter (30 ml)
• 1 1/2 tbsp Cajun-style seasoning (about 12–18 g, varies by blend)
• 1 tsp smoked or sweet paprika (2–3 g)
• 1/2 tsp dried thyme or oregano (about 0.5 g)
• 1/2 tsp kosher salt, optional (about 3 g, depends on broth and seasoning)
• 1/4 tsp black pepper (about 0.5 g)
• 1 bay leaf (optional)
• 2 tbsp lemon juice (30 ml)

For the shrimp

• 1 lb raw shrimp, peeled and deveined (454 g), thawed if frozen
• 1 tbsp oil (15 ml)
• 1/2 tsp Cajun-style seasoning (about 2–3 g)

To finish (optional)

• 2 to 3 scallions, sliced (about 30 g) or chopped parsley (about 10 g)

How Do I Make It?

1. Heat the oven and prep the pan. Heat to 375°F (190°C). Lightly oil a 9-by-13-inch baking dish.
2. Mix the rice base. Add rice, onion, bell peppers, garlic, diced tomatoes with juices, broth, oil, Cajun-style seasoning, paprika, thyme, salt (if using), black pepper, and bay leaf (if using). Stir well so rice is evenly distributed.
3. Bake covered until the rice is nearly tender. Cover tightly with foil or a lid. Bake 35 minutes, then carefully uncover and stir from the bottom to loosen any rice stuck at the edges. Re-cover and bake 10 more minutes, or until the rice is mostly tender and the mixture looks moist, not soupy.
4. Season the shrimp. While the rice finishes, toss shrimp with oil and the 1/2 teaspoon seasoning.
5. Add shrimp and finish baking. Remove the bay leaf if you used one. Stir lemon juice into the rice. Scatter shrimp over the top and gently press them into the hot rice so they are mostly covered. Bake uncovered 8–12 minutes, just until shrimp are opaque and firm. If you check with a thermometer, aim for 145°F (63°C) in the thickest shrimp.
6. Rest, then serve. Let the casserole rest 5 minutes so the rice settles. Finish with scallions or parsley if you like.

What Should The Finished Casserole Look Like?

The rice should be tender and moist, with separate grains rather than a tight, creamy mass. The shrimp should be opaque and springy, not tightly curled into hard rings, which is a sign of overcooking.

How Can I Adjust Flavor Without Ruining The Texture?

You can adjust seasoning at the end more safely than adding more dry spices early. More spice mix added before baking can make the dish taste salty or bitter if it concentrates.

For balance, use one of these finishing moves:

• Add an extra squeeze of lemon.
• Stir in a spoonful or two of broth and a pinch of seasoning, then let it sit 2 minutes.
• Add a small pinch of cayenne at the table for heat control.

What Variations Hold Up In A Dump And Bake Version?

You can change vegetables and aromatics without changing the method, as long as you keep the rice and liquid stable. Good swaps include diced celery, corn, or a drained can of beans, but avoid adding lots of raw watery vegetables (like zucchini) unless you reduce other liquid.

If you want sausage-like flavor without adding extra fat, add extra smoked paprika and thyme. If you do add a cooked, diced protein, stir it in when you add the shrimp so it warms without drying out.

How Should I Store And Reheat Leftovers Safely?

Cool leftovers promptly and refrigerate within 2 hours of baking (within 1 hour if the room is above 90°F / 32°C). Rice can grow harmful bacteria if it sits warm too long, so shallow containers help it cool faster.

• Refrigerate: Store tightly covered for 3 to 4 days.
• Freeze: Freeze for best quality within 2 to 3 months. Thaw in the refrigerator overnight.
• Reheat: Reheat until steaming hot throughout, ideally to 165°F (74°C). Add a splash of broth or water before reheating to loosen the rice.

What Are The Most Common Problems, And How Do I Fix Them?

Most issues come down to liquid, coverage, or timing. Small corrections usually solve them.

Top is dry but rice underneath is fine: Stir, add a small splash of broth, cover, and rest 5 minutes. Dryness often happens if the foil seal leaks.

Rice is still hard: Add 1/4 to 1/2 cup hot broth or water (60–120 ml), cover tightly, and bake 10–15 minutes more.

Rice is mushy: Next time reduce liquid by 1/4 cup (60 ml) or shorten covered bake time. Also check that the dish is not too tightly packed with extra vegetables.

Shrimp are tough: Add shrimp later, bake uncovered, and pull the dish as soon as shrimp turn opaque. Shrimp will keep cooking during the rest.