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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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 people
Calories: 348 kcal
Course: Main Course , Dinner
Cuisine: American , Cajun

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

    Cup of Yum
  1. Preheat oven to 375 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Information

Calories 348kcal (17%) Carbohydrates 24g (8%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.3g Cholesterol 62mg (21%) Sodium 1022mg (43%) Potassium 320mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1631IU (33%) Vitamin C 32mg (36%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 24g 8%
Protein 14g 28%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.3g 15%
Cholesterol 62mg 21%
Sodium 1022mg 43%
Potassium 320mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1631IU 33%
Vitamin C 32mg 36%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.