Roasted Andouille Caserole

Posted by francis keyser Wednesday, April 16, 2014
Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook Time: 50-55 min.
Difficulty: 1

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!

Ingredients:
Casserole
.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)

Topping
1/4 cup Parmesan Reggiano (freshly grated)

Sauce
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)

Sauce
Mix all sauce ingredients together in a small bowl until even.

Casserole
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!

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