Louisiana Casserole
A hearty casserole with shrimp, andouille sausage, vegetables, rice, and Cajun seasoning topped with a Parmesan-breadcrumb mixture and baked until golden.
Servings: 8 servings
Ingredients
Ingredients
- 1 poundshrimp peeled and deveined
- 1/4 cupbutter salted
- 1/2 yellow onion minced, about 1/3 cup
- 1 green bell pepper diced, about 1 cup
- 1 red bell pepper diced, about 1 cup
- 2 clovesgarlic minced, about 2 teaspoons
- 14 ouncesandouille sausage cut into 1/4 inch rounds
- 1 teaspoonsalt
- 1/2 teaspoonpepper
- 3 cupscooked rice white or brown
- 1 14.5-ouncecan fire-roasted tomatoes,
- 2 tablespoonscajun seasoning
- 1/2 cupparmesan cheese grated
- 1/3 cupplain bread crumbs
- 1/2 teaspoonsalt
- 1/2 teaspoonpepper
Instructions
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- If your andouille sausage is not already sliced, cut the 14 ounces of andouille sausage into 1/4-inch rounds.
- In a large skillet over medium-high heat, melt 1/4 cup salted butter.
- Add 1/2 yellow onion (minced) and the diced red and green bell peppers to the skillet. Sauté until the vegetables are tender, about 5–7 minutes.
- Add 2 cloves garlic (minced), the sliced andouille sausage, and 1 pound shrimp (peeled and deveined) to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Sauté, stirring occasionally, until the shrimp are mostly pink and the sausage is heated through and lightly browned, about 3–5 minutes.
- Transfer the skillet mixture to the prepared baking dish. Add 3 cups cooked rice and 1 (14.5-ounce) can fire-roasted tomatoes (include the juices). Stir in 2 tablespoons Cajun seasoning until evenly combined.
- In a small bowl, mix 1/2 cup grated Parmesan cheese, 1/3 cup plain bread crumbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle this breadcrumb mixture evenly over the casserole.
- Bake uncovered at 375°F for 20 minutes, until the top is golden brown and the casserole is heated through.
- Remove from the oven and let the casserole rest for a few minutes before serving.
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Small Bowl
- Oven
- non-stick cooking spray
Notes
Notes
If you are using frozen shrimp, thaw it before cooking.
You can use jumbo or mini shrimps in this recipe, the shrimp I used was a medium-sized, standard shrimp fresh at the deli of my local grocery store.
I used minute rice for this recipe but you can make regular rice with a rice maker. To get 3 cups of cooked rice you will need to cook about 1 cup of dry rice.
If you are using frozen shrimp, thaw it before cooking.
You can use jumbo or mini shrimps in this recipe, the shrimp I used was a medium-sized, standard shrimp fresh at the deli of my local grocery store.
I used minute rice for this recipe but you can make regular rice with a rice maker. To get 3 cups of cooked rice you will need to cook about 1 cup of dry rice.