Introducing Cookin’ With Marilyn – Shrimp & Yellow Rice Casserole
Marilyn Guidry is a sweetheart of a lady Debbie Ray and I first met as a listener. Her smile, charisma, charm and ability to cook have turned us all into dear friends. She was born in New Iberia but moved to Lafayette at age 5. Her love of cooking goes back to her family’s kitchen. Her Poppa was the main cook in the family and to this day, being in the kitchen reminds Marilyn of the special times she spent preparing meals with Poppa. She is still preparing meals learned during those precious moments.
Marilyn has one daughter who lives in New Orleans. Marilyn says, “This gives me a great excuse to visit the city and experience the fine food there”.
Marilyn’s love of food drives her to experiment with different tastes. She says, “My greatest pleasure is to feed others and seeing their enjoyment in what I’ve created!”.
We, here at KTDY, will be bringing you some of Marilyn’s amazing recipes. She has kindly allowed us to share these with all of you and for that we are truly grateful. Without further ado here is her first recipe:
Shrimp and Yellow Rice Casserole
1 pkg. Mahatma yellow rice (cook as directed)
1 lb med shrimp or crawfish
1 bell pepper
4 green onions
1 can Rotel tomatoes
1 can cream of mushroom soup
Half cup of parsley
Half block butter (unsalted)
Melt butter in a deep skillet. Chop all vegetables and add to melted butter. Sauté until soft. Add tomatoes with liquid and soup. Cook for 15-20 mins. Mix with cooked rice and add seafood. Season with salt and pepper to taste. Pour mixture into 9×9 casserole dish. Cover and bake in preheated 350 degree oven for 20 mins. Uncover and continue to bake for 15 mins. longer. This goes well with crescent rolls and a simple green salad. Serves 6. This freezes very well and is always a hit at gatherings. I think it’s good for the soul. Enjoy and hope you’ll be looking forward to our weekly recipes.