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This delicious Louisiana Casserole has become an instant favorite in our house! It has all of the delicious flavors of a jambalaya in an easy-to-make casserole. Tasty andouille sausage, shrimp, veggies, rice, and cajun seasoning come together for a complete meal on the table in just 40 minutes!

Overhead shot of Louisiana Casserole.Overhead shot of Louisiana Casserole.

Reasons You’ll Love This Recipe

  • Comfort Food: If you’re craving some warm, cozy, classic comfort food, you will love this hearty Louisiana casserole. 
  • Easy to Make: This dish comes together so quickly and easily. You can whip this up in less than an hour, which includes prep and cook time! 
  • So tasty: The combination of bold spices with cajun-style ingredients, plenty of texture, and the crisp topping will be a dinner that you’ll want to enjoy again and again!

Ingredients Needed for Louisiana Casserole

The ingredients needed to make this Louisiana casserole recipe are classic cajun ingredients that come together for major flavor and texture. This meal is similar to a traditional jambalaya, but everything is cooked together in one dish. It’s savory and hearty, with warm spices that make this casserole irresistible. Check out the recipe card at the bottom of the post for exact measurements.

  • Shrimp: For convenience, buy your shrimp peeled and deveined.
  • Andouille Sausage: A smoked sausage commonly used in Cajun cuisine.
  • Cooked Rice: I used minute rice for this recipe, but you can make regular rice with a rice maker.
  • Yellow Onion: Adds a sweet, savory flavor and a bit of texture.
  • Red Bell Pepper: Gives the dish a beautiful color and a slightly sweet crunch.
  • Green Bell Pepper: Provides a green color, which adds contrast, making the dish look appetizing and tastes amazing!
  • Canned Fire Roasted Tomatoes: Adds the most delicious smoky flavor.
  • Butter: Cooking the vegetables in butter adds a rich, deep flavor.
  • Garlic: Freshly minced garlic is one of the best ingredients to pair with shrimp (just ask this brown butter spicy shrimp), and along with the other veggies, it adds depth and complexity.
  • Salt and Pepper: To enhance all of the flavors.
  • Cajun Seasoning: You can use a store-bought spice blend or try this homemade cajun seasoning.
Overhead shot of labeled casserole ingredients. Overhead shot of labeled casserole ingredients.

Breadcrumb topping

  • Parmesan Cheese: For sharp cheesy flavor.
  • Bread Crumbs: Adds golden, crispy texture on top of the casserole.
  • Salt and Pepper: For extra flavor.
Overhead shot of breadcrumb topping ingredients.Overhead shot of breadcrumb topping ingredients.

How to Make Louisiana Casserole

Trust me when I say this is an easy recipe to follow. Most of the ingredients are ready to go! You just need to sauté the veggies, heat the sausage, and cook the shrimp, and dinner is served! The whole family will love this one. Here’s how everything comes together:

  1. Prep: Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Sauté Veggies: Heat the butter in a large skillet over medium-high heat. Then add the onion, red, and green pepper to the skillet and sauté until the vegetables become tender.
  3. Sauté Sausage and Shrimp: Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, sauté until the shrimp are mostly pink.
  4. Combine All Ingredients: Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything together.
  5. Mix the Topping: Mix the parmesan cheese, bread crumbs, salt, and pepper, in a small bowl. Then sprinkle the top of the casserole with this mixture.
  6. Bake: Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.
  7. Rest and Serve: Remove from the oven and allow the casserole to rest for a few minutes before serving. Enjoy!
Overhead shot of vegetables being sautéed in butter in a skillet. Overhead shot of vegetables being sautéed in butter in a skillet.
Overhead shot of sausage and shrimp added to the sautéing veggies in a skillet. Overhead shot of sausage and shrimp added to the sautéing veggies in a skillet.
Overhead shot of the shrimp, sausage and vegetables cooking in the skillet. Overhead shot of the shrimp, sausage and vegetables cooking in the skillet.
Overhead shot of shrimp sausage and veggies mixed with rice, tomatoes, and seasonings in a baking dish.Overhead shot of shrimp sausage and veggies mixed with rice, tomatoes, and seasonings in a baking dish.
Overhead shot of crumb topping ingredients mixed in a bowl. Overhead shot of crumb topping ingredients mixed in a bowl.
Overhead shot of casserole ingredients in a baking dish with breadcrumb topping sprinkled over the top. Overhead shot of casserole ingredients in a baking dish with breadcrumb topping sprinkled over the top.

Louisiana Casserole Tips and Variations

It’s hard to get this casserole wrong. It really is so simple to put this casserole together and it tastes amazing! But here are a few tips and substitution ideas so it turns out exactly how you like it!

  • For the Topping: For the breadcrumb topping, I used plain breadcrumbs. You can try panko breadcrumbs as a substitute.
  • Thaw Frozen Shrimp: If you use frozen shrimp, be sure to thaw it completely before cooking it with the sausage and veggies. 
  • Pre-Cooked Rice: To save time, I like to use pre-cooked rice that you heat in the microwave. 5-minute rice should also work just fine.
  • Sausage: This recipe calls for andouille sausage, but you can use a kielbasa or other link sausage of your choice!
  • Spice Level: Want to spice things up? I recommend adding a seeded and diced jalapeño to the skillet with the bell peppers and onions. You can also mix in some red pepper flakes for that extra kick of heat!

Close up shot of baked Louisiana casserole.Close up shot of baked Louisiana casserole.

Storing Leftovers

This Louisiana casserole has the best texture when it is served fresh out of the oven. However, leftovers can be stored and enjoyed for a few days after cooking. This dish makes a great lunch for the next day! Here are my tips for storing and reheating leftovers.

  • In the Refrigerator: Stored properly in an airtight container, leftovers will last up to 4 days in the refrigerator.
  • Reheating: I recommend reheating in the microwave until warmed through. I always start with using 30 second increments, so I don’t over cook the shrimp.
  • Freezing: I do not recommend freezing this recipe.

Overhead shot of plated Louisiana casserole. Overhead shot of plated Louisiana casserole.

More Casserole Recipes

Casseroles make some of the best meals. They are usually super easy to throw together and taste amazing. Try out some of my other family favorites! For more dinner inspiration, find my full list of casseroles here!

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  • 1 pound shrimp, peeled and deveined
  • ¼ cup butter, salted
  • ½ yellow onion, minced, about 1/3 cup
  • 1 green bell pepper, diced, about 1 cup
  • 1 red bell pepper, diced, about 1 cup
  • 2 cloves garlic, minced, about 2 teaspoons
  • 14 ounces andouille sausage, cut into ¼ inch rounds
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups cooked rice, white or brown
  • 1 14.5-ounce can fire-roasted tomatoes,
  • 2 tablespoons cajun seasoning

  • Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.

  • Heat the butter in a large skillet over medium-high heat. Add the onion, red, and green pepper to the skillet and saute until the vegetables become tender.

  • Add the garlic, sausage, and shrimp to the skillet, season with salt and pepper, saute until the shrimp mostly pink.

  • Add the vegetables and meat to the baking dish along with the rice, tomatoes, and cajun seasoning. Stir everything well.

  • In a small bowl mix together the parmesan cheese, bread crumbs, salt, and pepper. Top the casserole with the breadcrumb mixture.

  • Place the dish in the oven and bake for 20 minutes, until the top is golden brown and the rice has had time to soak in any excess juice.

  • Remove from the oven and allow the casserole to rest for a few minutes before serving.

If you are using frozen shrimp, thaw it before cooking. 
 
You can use jumbo or mini shrimps in this recipe, the shrimp I used was a medium-sized, standard shrimp fresh at the deli of my local grocery store. 
 
I used minute rice for this recipe but you can make regular rice with a rice maker.  To get 3 cups of cooked rice you will need to cook about 1 cup of dry rice.

Calories: 348kcalCarbohydrates: 24gProtein: 14gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 62mgSodium: 1022mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 1631IUVitamin C: 32mgCalcium: 105mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.



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