Cost: $20 and under
Prep Time: 15-20 min.
Cook Time: 50-55 min.
Zo brought home some Andouille from a smoke house in New Orleans. It had been a while since I had some premium Andouille so I tossed together a dish where it could be the star. Enjoy!
.5 lbs Premium Smoked Andouille (sliced)
.65 lbs Brussels sprouts (thinly sliced)
1.74 lbs red potatoes (sliced, halved)
1 Sweet Onion (chopped)
4 cloves garlic (diced)
1/4 cup Parmesan Reggiano (freshly grated)
1 tbsp 2 tsp balsamic
3 tbsp olive oil
2 tbsp creole mustard
1 tbsp 2 tsp essence
2 tbsp fresh rosemary (diced)
kosher salt (to taste)
fresh crack pepper (to taste)
Mix all sauce ingredients together in a small bowl until even.
Preheat oven to 425 degrees.
Toss all ingredients and sauce in a large mixing bowl until even. Spread casserole into a 3 qt backing dish. Top with Parmesan evenly.
Bake uncovered at 425 degrees for 50-55 minutes (or until potatoes are cooked through.)
Serve hot and enjoy!