Wednesday, March 31, 2010

Cajun Sausage Cornbread + Jalapeno Hash Brown Casserole













Here are a few of my favorite Easter brunch sides that I will be making for friends and family, this year. These great breakfast/ brunch casseroles are just fabulous and are wonderful for anytime of year. The first one, is a meal in itself and you will not be able to stop eating it! Cest bon, cher! Enjoy!

Cajun Sausage Cornbread

2 links Andouille sausage, diced 

1 cup shredded cheddar cheese
1/2 cup onions, chopped
2 tsp.'s minced garlic
 

2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 Tbs. baking powder
1/2 tsp. baking soda
2 tbs.'s Cajun seasoning, divided
1 can cream-style corn

Brown sausage, onions, and garlic in heavy skillet, until brown. Drain and sprinkle with half of the Cajun seasoning, mix well and set aside. In a large bowl, beat the buttermilk, eggs, and oil. Stir in the remaining ingredients and stir until blended. Then fold in the sausage/ veggie mixture. Mix well and pour into a buttered, 3 quart baking dish and bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean. Oh, the flavors are so sinfully good, cher!
Bon Appetit!


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Jalapeno-Hash Brown Casserole

1 (32 ounce) package of frozen, Southern-style hash brown potatoes, thawed
2 cups shredded, pepper jack or cheddar cheese
1/2 cup green onions and tops, sliced thin
1/2 cup or more pickled jalapeno slices
1/2 stick butter, melted
1 (8 oz.) container light sour cream
1 can cream of cream of mushroom w/ roasted garlic, soup, undiluted
1/4 cup milk
1 tbs. Creole seasoning
1/2 tsp. black pepper
1 tbsp. paprika
Few shakes Tabasco
Salt to taste

Combine all ingredients, except paprika, in large bowl and mix well. Add milk to desired consistency and pour into a 13x9 baking dish, coated with cooking spray. Sprinkle with paprika and bake in a preheated oven at 350 degrees for 50 to 60 minutes or until bubbly and brown. So rich and delish, cher. Le Bon Manger!


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If anyone tries one of these recipes, please let me know how it turned out. I just love it when someone cooks one of my recipes and lets me know that they enjoyed it. Next, I will be sharing some great Easter appetizers and desserts with ya'll. Stay tuned!

12 comments:

judi said...

a great break the fast dish!

JÄ°VAGO said...

It's a great breakfast..brunch !
thanks for for sharing dear friend.
Best wishes..

Joanne said...

Wow, a wonderful celebration of food, too, this Easter. What time is brunch ;)

Alix said...

Marguerite! These recipes look FABULOUS and you know I'm going to make them! In fact, I have company coming and these look like the perfect things to make while they're here.

Just printed off the recipes. Will let you know how they come out.

XO

Vagabonde said...

These recipes look quite yummy. I am sure your friends will eat up everything – wish we could be there to help you eat them!

lakeviewer said...

So, when do arrive for brunch?

Eddie Bluelights said...

I'm coming over - large helping please! Hugs as well ~ Eddie

tasteofbeirut said...

I discovered cajun food a while back and loved it! Thanks for some great recipes for brunch. Joyeuses Pacques!

Velva said...

I am thinking that I may have to try my hand at making the Cajun sausage cornbread to go with our ham. I will let you know how it turns out.

Happy Easter!

Marguerite said...

judi- Thanks, cher! They are both fab and I hope you try them! Happy Easter!

Jivago- So good to see you! Merci for your thoughtful comment, cher ami. The pleasure is all mine!

Joanne- Why thank you, mon cher! Brunch will begin at noon and go on, until all of the guests are gone. Would love to have you here!

Alix- Merci beaucoup for trying the recipes, mon amie! Hope that you like them! Enjoy!

Vagabonde- Merci, my family and friends will devour this spread! Wish you were here, too! Have a wonderful holiday, cher!

Marguerite said...

lakeviewer- Brunch will be served at high noon, but do come early for a Bloody Mary or a frozen Pina Colada! Cheers and Happy Easter, cher!

Eddie- Merci,for your sweet comment, cher! You can have as many big helpings, as you like! Hope you have a Happy Easter, too!

taste of beruit- Hi and welcome to Cajun country! So glad that you like the Cajun cuisine. You're welcome, it's my pleasure! Thanks for coming by!

Velva- Thanks so much for trying the cornbread! It's fab and I hope you like it. Happy Easter, cher!

Kathryn Magendie said...

Happy Easter and Happy Eating to you! I'll be in So Louisiana next weekend for the Houma Jubilee Writer's Conf - while there, I'm eating me some good So La FOOD!