Seafood and Andouille Sausage Casserole

Seafood and Andouille Sausage Casserole

YIELD: 1 hotel pan

3 Tbsps. oil, divided
1 lb. 3 oz. andouille sausage
1 lb. 10 oz. diced onion, carrot and celery (mirepoix)
2 tsps. garlic
2 lbs. bay scallops
1 lb. shrimp
1 lb. imitation crab meat
½ tsp. nutmeg
1½ Tbsp. Old Bay seasoning
2 tsps. thyme, divided
4 Tbsps. parsley, divided
1½ qt. béchamel sauce, prepared
1 lb. 8 oz. cooked shell pas

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.