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Posted Saturday, October 1, 2005 @ 08:21 AM  

Andouille Casserole
White potatoes (4 to 5 lbs.), peeled and sliced 1/4-inch thick
1 pound andouille sausage, sliced 1/4-inch thick
1 large onion, cut in half and sliced in ringlets
1 bunch green onions, chopped
1/4 cup parsley flakes
2 large green peppers, chopped
3 tablespoons cayenne pepper
3 tablespoons salt
1 pound shredded Mozzarella cheese
6 tablespoons flour
3 tablespoons oregano
3 tablespoons Cajun seasoning such as Zatarain’s or Tony Chachere’s
1 cup milk
1 cup evaporated milk
Procedure
In a large casserole make layers of potatoes, sausage, both kinds of onion,
parsley, green pepper, salt and Mozzarella cheese.
Sprinkle with flour, oregano and Cajun seasoning and repeat layers. Pour
a mixture of both milks over and top with seasonings. The liquid should
fill the casserole just under half full; if not, add water.
Bake at 350° until potatoes break apart easily. Uncover and cook at 450°
for 5 minutes more.
Serves: 10

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