If you're looking for a special 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 pastry that's often used in brunch casseroles. Using rice gives this egg casserole an unexpected twist, making it a delicious option for any time of the day.
Creole Andouille Rice Brunch Bake
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 features a rice base in place of pastry.
- It's best to start with rice, that's been cooled so it will stick together to form a solid base.
- The egg custard is mixed and 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 spinach salad for dinner, either way it's sure to be a hit.
Creole Rice Brunch Bake is Gluten Free
The vibrant colors and amazing combination of textures turns this dish into a Mardi Gras celebration with each bite. Keep the party going and checkout these recipes:
- Easy Shrimp Creole
- Quick and Easy Jambalaya
- Slow Cooker Shrimp Boil
- Mardis Gras King Cake Monkey Bread
- Crawfish Boil from Rasa Malaysia
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Helpful Kitchen Items:
Creole Andouille Rice Brunch Bake
Ingredients
- 1 lb smoked andouille sausage or kielbasa cubed
- 1 tablespoon Olive oil
- 1 ¼ cup long grain rice
- 1 32 oz container low sodium chicken stock
- 1 small green bell pepper small dice
- 6 medium green onion thinly sliced and divided
- 1 tablespoon Creole seasoning Adjust more or less to your taste
- 8 large eggs
- 2 cups half and half
- 1 small red bell pepper seeded and diced small
- ½ teaspoon garlic salt
- ½ teaspoon 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 over medium-high heat for 2-3 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 ½ 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 13 x 9 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
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Lenny Postlewait
This turned out amazing. We've been cooking recipes on football game days based on the opponent. This was our one of our New Orleans Saints dishes. My family raved about this dish and I can't believe I waited this long to try Andouille! I cannot thank you enough for the step by step pictures (every recipe should have these)! It allowed me to know what I was doing was correct! I'll say my creole seasoning i bought had a little too much salt for my taste, but that I can fix! This now has a place in my regular rotation of family dishes!
Melissa
Hi Lenny, what a fun idea for game day. I'm delighted you all enjoyed it and you nailed it, some Creole and Cajun seasonings have more sodium than others. Thank you!
Jeff Van Hove
Do you cook the rice before adding it to the sausage?
Melissa
No, see step #3, the rice cooks in the pan. 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.
Jeff
Thanks, making this for tomorrow.
Melissa
You're most welcome! We love this dish, hope you all do as well.
Mark
Fourth time doing this. Good stuff. Only change we make is we add diced jalapeno.
Melissa
I'm so happy you love this rice bake. Jalapeno is a nice addition, thank you!
Bruce
This is excellent!! What a pleasure to find a recipe that works when followed exactly as directed and results in a delicious meal. Thank you for putting this out there!!
Melissa
I'm so happy you loved this recipe, thanks!
Katrina
This looks so delicious I just showed it to hubby he approved it he said a keeper for sure anxious to try this
Melissa
Thanks Katrina, it's a fun way to serve a breakfast casserole with the bonus of being gluten free for those who may be sensitive. The best thing about this though, is the taste. We think it's delicious, hope you do, too.
sweetpea
sounds delicious and like it might easily halve in an 8x8??
Melissa
I think it could be halved, yes.