Cajun French: la farine (la far-eeñ) – flour
Green Bean Casserole was always on the holiday table. And yes, it always was made with Cream of Mushroom soup. We’ve taken this dish to another level. No cream of mushroom soup! This is truly Not Your Mama’s Casserole!!
Mais C’est Bon!
Enjoy!!
Ingredients:
2 cans (14.5 oz) french style green beans
6 Tbl Butter
1 cup onion
½ cup bell pepper
6 oz andouille sausage, quartered, ½’ pieces
6 oz mushrooms sliced
3 cloves garlic, minced
1 ¾ cups half n half
2 tsp Cajunville seasoning
⅛ tsp cayenne pepper
2 Tbl flour
2 cups fried onions
½ cup (2 oz) sharp cheddar, grated
½ cup pecans, chopped
Directions:
Preheat oven – 350 conventional; 325 convection
Reserve 1 tsp cheese
Combine remaining cheese and pecans
In a large skillet, heat 4 Tablespoons of butter over medium-high heat.
Add bell pepper and onions and cook 3 minutes.
Add andouille
Cook mixture until veggies are tender and caramelized, about 5 minutes, stirring often
Add mushrooms and cook for 4 minutes longer.
Stir in garlic and cook for 1 minute.
Move the mixture to one side of the skillet.
Turn heat to medium heat
Add remaining 2 Tablespoons of butter.
Add 2 Tbl flour and begin to quickly whisk the mixture.
Let cook, whisking often, for about 2 minutes.
Stir in half-n-half, mixing well.
Add Cajunville seasoning and cayenne pepper, stir.
Cook for 4-5 minutes until mixture thickens.
Add 1 tsp cheddar, mix.
Taste and check for seasonings.
Add drained green beans and stir to coat.
Taste for seasoning.
Cover with cheese and pecan mixture.
Bake for 25 minutes or until bubbly.
Remove from the oven and cover with fried onions.
Bake for 5 minutes longer. Serve immediately.
