Creole Andouille Rice Brunch Bake

If you’re looking for a especial dish  to shake-up your brunch menu look no further.  This New Orleans inspired Creole Andouille Rice Brunch Bake features a base of andouille-laced rice in place of the bread often used in brunch casseroles.  Using rice gives this egg casserole an unexpected twist making it perfect for any meal of the day.  The vibrant colors and amazing combination of textures turns this dish into a Mardi Gras celebration with each bite.

We all have visions of colorful pieces of King cake when Mardi Gras festivities begin in New Orleans.  Why not start with the first meal of the day, I say.  This brunch bake is started with rice, preferably cooled rice so it sticks together to form a solid base.  Then the egg custard is poured over shredded sharp cheddar cheese into the center.  Bake this baby until golden and puffy and it’s time to begin your day with a Creole kick. I love serving this dish for my gluten free friends and could quite honestly eat this at any meal of the day.   Serve it with a fruit salad for brunch or a tossed salad for dinner, either way it’s sure to be a hit.

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Creole Andouille Rice Brunch Bake

Servings: 12

Author: Melissa Sperka

Ingredients

• 1 lb smoked andouille sausage or kielbasa cubed
• Olive oil
• 1 1/4 cup long grain rice
• 1 32 oz low sodium chicken stock
• 1 small green bell pepper small dice
• 6 green onion thinly sliced and divided
• 1 Tbsp Creole seasoning Adjust more or less to your taste
• 8 large eggs
• 2 cups half & half
• 1 small red bell pepper small dice
• 1/2 tsp garlic salt
• 1/2 tsp black pepper
• 2 cups shredded sharp cheddar cheese

Instructions

• In a medium-size heavy bottomed skillet brown the kielbasa in a light drizzle of olive oil for 3 minutes or until beginning to brown.
• Add the rice and stir until the liquid in the pan is absorbed.
• Add the chicken stock, Creole seasoning, diced green bell pepper and 1/2 of the sliced green onion . Bring to a boil, then lower the heat to simmer and cook partially covered until the rice is tender and the liquid has been absorbed, about 20-25 minutes. Cool.
• To bake, Preheat the oven to 350°F. Spray a 9 x 13-inch dish with cooking spray. Spread the rice evenly into the bottom of the dish. Sprinkle with 1 cup shredded cheese.
• Beat together the eggs and half & half. Add the red bell pepper, remaining green onion, garlic salt, black pepper and remaining cheese. Mix well. Pour over the rice.
• Bake for 50-60 minutes or until the eggs are set. Rest for 5 minutes then cut and serve.

Notes

Creole seasonings have variable amounts of both spice and sodium. Adjust the amounts in this recipe based on the type used.

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