Louisiana Casserole
This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice and cajun seasoning come together for a complete meal on the table in just 40 minutes!
Servings: 8 people
Ingredients
- 1 pound shrimp, peeled and deveined
- ¼ cup butter, salted
- ½ yellow onion, minced, about 1/3 cup
- 1 green bell pepper, diced, about 1 cup
- 1 red bell pepper, diced, about 1 cup
- 2 cloves garlic, minced, about 2 teaspoons
- 14 ounces andouille sausage, cut into ¼ inch rounds
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked rice, white or brown
- 1 (14.5-ounce) can fire-roasted tomatoes,
- 2 tablespoons cajun seasoning
Breadcrumb topping
- ½ cup parmesan cheese, grated
- ⅓ cup plain bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
- Heat ¼ cup butter, in a large skillet over medium-high heat. Add ½ yellow onion, 1 red bell pepper, and 1 green bell pepper, chopped, to the skillet and saute until the vegetables become tender.
- Add 2 cloves garlic, minced, 14 ounces andouille sausage,, and 1 pound shrimp, to the skillet, season with 1 teaspoon salt and ½ teaspoon pepper, and saute until the shrimp is mostly pink.
- Add the vegetables and meat to the baking dish along with 3 cups cooked rice,1 (14.5-ounce) can fire-roasted tomatoes,and 2 tablespoons cajun seasoning. Stir everything well.
- In a small bowl mix together ½ cup parmesan cheese, ⅓ cup plain bread crumbs, ½ teaspoon salt, and ½ teaspoon pepper. Top the casserole with the breadcrumb mixture.
- Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.
- Remove from the oven and allow the casserole to rest for a few minutes before serving.
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.
Nutrition
Calories: 348kcal | Carbohydrates: 24g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 1022mg | Potassium: 320mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1631IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 2mg
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