Louisiana Rice and Sausage Breakfast Bake

Ingredients

Equipment Needed

• •12-inch cast iron skillet or 9x13-inch baking dish
• •Large mixing bowl
• •Whisk

Instructions

1. 1

   Render the andouille

   Heat a 12-inch cast iron skillet over medium-high heat. Add the andouille slices in a single layer and let them cook undisturbed for three to four minutes until the edges turn dark and crispy and the fat renders out. Flip and brown the other side for another two minutes. That rendered fat is pure flavor you're building into this dish. Transfer the sausage to a plate but leave every drop of that goodness in the pan.

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

   Build the trinity base

   Reduce heat to medium. Add the butter to the rendered fat, then add the onion, celery, and bell pepper. This is the holy trinity, the foundation of everything good in Cajun cooking. Season the vegetables with half of the Cajun seasoning right now. Cook, stirring occasionally, for eight to ten minutes until softened and the onions turn translucent with golden edges. The kitchen should smell like Louisiana.

   Season in layers. The vegetables get seasoned now, the eggs get seasoned separately. This builds depth that one-time seasoning can never achieve.
3. 3

   Add garlic and rice

   Add the minced garlic and the white parts of the green onions. Stir constantly for sixty seconds until fragrant. Add the cooked rice and toss everything together, coating each grain with the seasoned fat and vegetables. Spread the mixture evenly in the skillet and remove from heat.

4. 4

   Prepare the custard

   Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, milk, and heavy cream until completely smooth. Add the remaining Cajun seasoning, salt, black pepper, and cayenne. Whisk again. Taste this mixture. It should taste well-seasoned. If it tastes bland now, your finished dish will be bland too. Adjust accordingly.

   The cayenne is where you control the heat. A quarter teaspoon gives gentle warmth. Double it if you like things lively. That's the bayou way.
5. 5

   Layer and assemble

   Scatter the browned andouille over the rice mixture in the skillet. Sprinkle one and a half cups of the cheddar and all of the pepper jack evenly over the top. Pour the egg custard slowly over everything, letting it seep down through the layers. Use a fork to gently nudge the rice in a few spots so the custard can reach the bottom.

6. 6

   Bake until golden

   Top with the remaining half cup of cheddar. Bake uncovered for 40 to 45 minutes until the edges are golden brown, the center is set but still has a slight jiggle, and the cheese on top is bubbling and beginning to brown in spots. A knife inserted in the center should come out clean with no wet egg clinging to it.

7. 7

   Rest and garnish

   Let the bake rest for ten minutes before serving. This is not optional. Cutting too soon means runny eggs on the plate. Scatter the green onion tops and fresh parsley over the surface. Dust with a final pinch of Cajun seasoning for color and serve with hot sauce on the side for those who want it.

   When the last bite is as good as the first, you've done it right. That resting time makes sure every portion holds together beautifully.

Chef Tips

• •Day-old rice works best here. Fresh hot rice holds too much moisture and makes the bake soggy. Cook your rice the night before and spread it on a sheet pan in the refrigerator to dry out.
• •If you can't find good andouille, use a spicy smoked sausage. But please, don't use breakfast links. They don't have the character this dish demands.
• •For a make-ahead brunch, assemble the entire bake the night before, cover tightly, and refrigerate. Add fifteen minutes to the baking time since you're starting cold.
• •The pepper jack gives you pockets of heat throughout. If you're feeding folks who are shy about spice, swap it for more cheddar and let them add hot sauce at the table.

Advance Preparation

• •The entire casserole can be assembled the night before, covered with plastic wrap, and refrigerated unbaked. Bake straight from the refrigerator, adding 12 to 15 minutes to the cooking time.
• •Leftover bake reheats beautifully. Cover individual portions with foil and warm in a 325-degree oven for 15 minutes, or microwave for 90 seconds.
• •Cooked rice should be prepared at least 4 hours ahead, preferably overnight, and chilled uncovered so excess moisture evaporates.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)