This dish works well for a hearty weekend brunch. Pair with fruit and a homemade biscuit. For a comforting dinner, add a side salad. Originally featured in “Gentleman Farmer,” March 2018
SERVES 8 – 10
Ingredients
1/4 cup olive oil, divided
1/2 pound sausage, removed from the casing and crumbled
1 cup chopped yellow onion
1 red pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups fine dried breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon Creole seasoning
1 1/4 cup shrimp, chicken or vegetable stock
1 pound fresh medium shrimp, peeled and deveined
Directions
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until the meat is browned, about 4 minutes.
3. Add onion and red pepper. Cook, stirring, until translucent and soft, about 5 minutes. Stir in garlic, salt and black pepper. Remove from the heat and let cool to room temperature.
4. In a medium-size mixing bowl, combine 2 tablespoons of olive oil, breadcrumbs, parsley, cheese and Creole seasoning. Mix well. Add the sausage mixture and mix well. Add stock to the breadcrumb-sausage mixture and mix well.
5. Grease the bottom of a 10-inch casserole dish with the remaining 1 tablespoon olive oil. Arrange the shrimp in one layer in the bottom of the pan. Cover shrimp evenly with the breadcrumb-sausage mixture, packing it firmly down onto the shrimp.
6. Bake on the center rack of the oven until the top is golden brown, about 30 minutes. Remove from the oven and serve hot.
