Thursday, March 6, 2014

Cajun Andouille Casserole

6:11 AM

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6-8


1 lb. andouille sausage, smoked
1 lb. turkey, ground
1 lb. pasta, medium to large size
1 cup ricotta cheese
1 cup sour cream
2 cups sharp cheese, grated
2 cups jack cheese, grated
1 egg, beaten
2 cups tomatoes, diced
1 cup hot tomato sauce
1 onion, diced
1 bell pepper, diced
1 stalk celery, diced
2 tablespoon Italian Parsley
1/2 bunch of green onions
3 cloves garlic, minced
1 1/2 tablespoon creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
extra virgin olive oil


Preheat oven to 350 degrees.

Mix seasoning blend and set aside.

Mix jack and cheddar cheese cheese together and set aside.

Bring a large pot of salted water to boil. Cook pasta for 9 minutes, drain, rinse in warm water, drain again. Toss in about 2 tablespoons of olive oil to prevent sticking and set aside.

In a large bowl, mix ricotta, sour cream, egg, 2 cups of grated cheese, 1 tablespoon of seasoning blend and mix well and set aside.

Add about 2 tablespoons of olive oil to medium skillet, add onion and bell pepper, seasoning with 1/2 tablespoon of seasoning blend, saute 5 minutes, add garlic and cook 1 minute more.

Add ground turkey to pan, season with 1 tablespoon of seasoning blend cook for about 5 minutes, add sausage and cook for about 10 minutes more.

Add tomatoes and hot tomato sauce to meat, season with remaining seasoning blend.

Toss pasta into tomato mixture, top with parsley and mix well. Allow mixture to cool for  about 15 minutes. Fold in ricotta/cheese mixture and blend well.

Spray a 13X9 inch casserole dish with cooking spray, place pasta inside casserole dish, top with remaining cheese and green onions.

Bake covered casserole for 30 minutes, uncover and bake 15 more minutes.

Allow to cool about 10 minutes before serving.

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