Cajun Country Breakfast Casserole

Ingredients

Equipment Needed

• •Large cast iron skillet or heavy-bottomed pan
• •9x13-inch baking dish
• •Large mixing bowl
• •Whisk

Instructions

1. 1

   Brown the andouille

   Heat a large cast iron skillet or heavy pan over medium-high heat. Add the andouille slices in a single layer and let them cook undisturbed for three to four minutes until the bottoms turn dark and crispy. Flip and repeat on the other side. The rendered fat is pure flavor. Transfer sausage to a plate but leave every bit of that goodness in the pan.

   Good andouille should sizzle the moment it hits the pan. If it doesn't, your pan isn't hot enough. Wait.
2. 2

   Cook the holy trinity

   Add butter to the rendered andouille fat. When it foams, add the onion, celery, and both bell peppers. Sprinkle with one tablespoon of Cajun seasoning and a pinch of salt. Stir to coat everything in the seasoned fat. Cook for eight to ten minutes, stirring occasionally, until the vegetables are soft and the onions turn translucent. The kitchen should smell like Louisiana by now.

   The red bell pepper isn't traditional trinity, but it adds sweetness and color that makes this casserole beautiful. My grandmother approved.
3. 3

   Add garlic and bloom the spices

   Push the vegetables to the edges of the pan and add the minced garlic to the center. Let it sizzle for thirty seconds until fragrant, then stir everything together. Add the remaining tablespoon of Cajun seasoning and the cayenne. Cook for one more minute. The spices should bloom in the heat, releasing their oils and perfuming the vegetables. Remove from heat and let cool slightly.

4. 4

   Build the egg custard

   In a large bowl, whisk together the eggs, milk, heavy cream, hot sauce, salt, and black pepper. Whisk until completely smooth with no streaks of yolk visible. Taste this mixture. It should be well-seasoned on its own because it's about to flavor everything it touches. Adjust salt and heat now, not later.

   Yes, taste the raw egg mixture. A tiny sip won't hurt you, and it tells you everything about how the finished dish will taste. Trust your palate.
5. 5

   Layer the casserole

   Butter a 9x13-inch baking dish generously. Spread half the bread cubes in an even layer. Top with half the cooked vegetables, half the browned andouille, half the cheddar and pepper jack, and half the green onion whites. Repeat the layers: remaining bread, vegetables, sausage, cheese, and onion whites. Reserve the green onion tops for garnish.

6. 6

   Pour and soak

   Slowly pour the egg custard over the layered casserole, making sure it reaches every corner. Use a spatula to gently press the bread down so it absorbs the liquid. The custard should come about three-quarters up the sides. Cover tightly with plastic wrap and refrigerate for at least four hours, preferably overnight. The bread needs time to drink up all that seasoned goodness.

   Overnight is better than four hours. The flavors meld and the bread becomes custard-like throughout. Make this the night before and your morning becomes effortless.
7. 7

   Bake until golden

   Remove casserole from refrigerator thirty minutes before baking to take the chill off. Preheat oven to 350°F. Remove plastic wrap and bake uncovered for 45 to 55 minutes until the top is golden brown, the edges are bubbling, and a knife inserted in the center comes out clean. The casserole will puff up dramatically in the last ten minutes. That's what you want.

8. 8

   Rest and serve

   Let the casserole rest for ten minutes before cutting. This allows the custard to set fully and makes slicing clean. Scatter the reserved green onion tops and fresh parsley over the surface. Cut into generous squares and serve straight from the dish. This is not the time for dainty portions. Feed your people.

Chef Tips

• •If you can't find andouille, a good smoked sausage with some heat will work. Kielbasa is too mild on its own, but add extra cayenne to compensate. At Lagniappe, we use andouille we make in-house, but quality store-bought does the job.
• •Day-old French bread is essential. Fresh bread turns to mush. If your bread is too soft, cube it and dry it out in a 250°F oven for fifteen minutes before assembling.
• •This casserole reheats beautifully. Cover individual portions and microwave, or warm the whole dish covered with foil at 325°F for twenty minutes. It keeps in the refrigerator for three days.
• •Spice levels are personal. Start with the cayenne I've listed, but know your crowd. For kids or those sensitive to heat, cut the cayenne in half and let adults add hot sauce at the table.

Advance Preparation

• •The casserole must be assembled and refrigerated for at least 4 hours before baking, making it ideal for overnight preparation.
• •The vegetable and sausage mixture can be cooked up to 2 days ahead and refrigerated separately. Bring to room temperature before assembling.
• •Leftover casserole keeps refrigerated for 3 days. Reheat covered at 325°F until warmed through, about 20 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)