Sausage and Crawfish Casserole

The Back Story
½ lb. spaghetti
3 tablespoons olive oil
1 small onion, diced
½ medium green bell pepper
1 jalapeño pepper, seeded and minced
1 tablespoon fresh garlic, minced
½ pound ground beef
1 lb. spicy sausage
¾ lb. crawfish tails, whole and cleaned
½ cup black olives 
1 16 oz. jar spaghetti sauce
Kosher salt to taste
Ground black pepper to taste
1 tablespoon dry oregano 
1 cup reduced-fat sour cream
3 green onions, chopped
1½ cups Monterey Jack cheese, grated
1½ cups smoked cheddar cheese, grated 
1. Cook spaghetti according to package directions; drain.
2. In a large Dutch oven or cast iron skillet, over medium-high heat, add olive oil, onions, bell pepper, jalapeños and garlic. Let ingredients cook until caramelized. Add ground beef, sausage and crawfish. Cook meat until beef is no longer pink. Break up beef into crumbles, about 8-10 minutes. 
3. Drain off fat and stir in spaghetti sauce, bring to a boil. Reduce heat; simmer uncovered for 20 minutes. Season to taste; stir occasionally. Add cheese
4. Bake at about 350 degrees for 10 minutes or until cheeses have melted. Remove from oven and serve.
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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