This Louisiana Casserole is a family favorite that brings all the bold flavors of jambalaya into a simple, one-dish meal. Andouille sausage, shrimp, sautéed vegetables, rice, fire-roasted tomatoes, and Cajun seasoning combine for a hearty dinner you can have on the table in about 40 minutes.
Reasons You’ll Love This Recipe
- Comfort Food: Warm, satisfying, and perfect for feeding a hungry family.
- Quick and Easy: Minimal prep and straightforward steps let you finish this in under an hour.
- Bold Flavor: Classic Cajun spices, smoky sausage, and garliced shrimp give this casserole plenty of character.
Ingredients Needed for Louisiana Casserole
The ingredient list is short but delivers lots of texture and flavor. This casserole is like a simplified jambalaya — everything cooks separately at first, then comes together in the baking dish. Exact amounts are shown in the recipe card below.
- Shrimp: Peeled and deveined for convenience.
- Andouille Sausage: Smoked sausage that adds smoky, savory depth.
- Cooked Rice: Use pre-cooked rice (minute rice or leftover rice works well).
- Yellow Onion: Minced for a mild sweet-savory base.
- Red and Green Bell Peppers: Diced for color, crunch, and sweetness.
- Fire-Roasted Tomatoes: Adds a smoky, tomato-forward note.
- Butter and Garlic: Butter for richness and fresh garlic for aromatic flavor.
- Salt, Pepper, and Cajun Seasoning: Adjust to taste; use store-bought or homemade Cajun blend.
Breadcrumb topping
- Parmesan Cheese: Grated for sharp, savory flavor.
- Bread Crumbs: Plain or panko for a crisp golden topping.
- Salt and Pepper: To season the topping.
How to Make Louisiana Casserole
This casserole is straightforward: sauté the aromatics and vegetables, add sausage and shrimp, then combine everything with rice and tomatoes in a baking dish. Finish with a cheesy breadcrumb topping and bake until golden. The steps below outline the process.
- Preheat & Prep: Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Sauté Vegetables: Melt butter in a large skillet over medium-high heat. Add minced onion, red pepper, and green pepper; sauté until tender.
- Cook Sausage & Shrimp: Add garlic, sliced andouille sausage, and shrimp. Season with salt and pepper and cook until shrimp are mostly pink.
- Combine: Transfer the vegetables, sausage, and shrimp to the baking dish. Stir in cooked rice, fire-roasted tomatoes, and Cajun seasoning until evenly mixed.
- Make Topping: In a small bowl, mix grated Parmesan, bread crumbs, salt, and pepper. Sprinkle evenly over the casserole.
- Bake: Bake 20 minutes, or until the top is golden and the rice absorbs any excess liquid.
- Rest & Serve: Let the casserole rest a few minutes before serving to settle and cool slightly.
Tips and Variations
Small adjustments make this dish your own. Here are a few helpful notes and substitutions.
- Topping Options: Use panko for extra crunch or add a little melted butter to the crumbs for extra browning.
- Frozen Shrimp: Thaw completely before cooking so it warms evenly with the other ingredients.
- Rice Shortcuts: Pre-cooked or minute rice speeds prep; regular rice works fine if you plan ahead.
- Sausage Swap: Substitute kielbasa or another smoked link if you don’t have andouille.
- Extra Heat: Add diced jalapeño or red pepper flakes when sautéing the peppers for more spice.
Storing Leftovers
This casserole is best fresh, but leftovers store well for quick lunches or dinners. Follow these tips to keep it tasting great.
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Reheat in the microwave in short increments to avoid overcooking the shrimp.
- Freezing: Not recommended, as texture can change after freezing.
More Casserole Recipes
Casseroles are great weeknight meals—easy to assemble and comforting to eat. Try other casserole favorites to keep dinner time simple and satisfying.
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Louisiana Casserole
Ingredients
- 1 pound shrimp, peeled and deveined
- ¼ cup butter, salted
- ½ yellow onion, minced, about 1/3 cup
- 1 green bell pepper, diced, about 1 cup
- 1 red bell pepper, diced, about 1 cup
- 2 cloves garlic, minced, about 2 teaspoons
- 14 ounces andouille sausage, cut into ¼ inch rounds
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups cooked rice, white or brown
- 1 (14.5-ounce) can fire-roasted tomatoes,
- 2 tablespoons cajun seasoning
Breadcrumb topping
- ½ cup parmesan cheese, grated
- ⅓ cup plain bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
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Preheat oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
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Melt ¼ cup butter in a large skillet over medium-high heat. Add ½ yellow onion, 1 red bell pepper, and 1 green bell pepper; sauté until tender.
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Stir in 2 cloves minced garlic, 14 ounces sliced andouille sausage, and 1 pound shrimp. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook until shrimp are mostly pink.
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Transfer the mixture to the prepared baking dish. Add 3 cups cooked rice, 1 (14.5-ounce) can fire-roasted tomatoes, and 2 tablespoons Cajun seasoning. Stir to combine.
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In a small bowl, mix ½ cup grated Parmesan, ⅓ cup plain breadcrumbs, ½ teaspoon salt, and ½ teaspoon pepper. Sprinkle evenly over the casserole.
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Bake for 20 minutes, until the top is golden and the rice absorbs any excess liquid.
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Remove from oven and let rest a few minutes before serving. Enjoy.
Notes
Any size shrimp works—adjust cooking time slightly for very large or very small shrimp.
To yield 3 cups cooked rice, cook about 1 cup dry rice if you are starting from scratch.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.