Chef Nazim: Seafood and Andouille Sausage Casserole part 1 - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Nazim: Seafood and Andouille Sausage Casserole part 1

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Seafood and Andouille Sausage Casserole

YIELD: 1 hotel pan

3 Tbsps. oil, divided
1 lb. 3 oz. andouille sausage
1 lb. 10 oz. diced onion, carrot and celery (mirepoix)
2 tsps. garlic
2 lbs. bay scallops
1 lb. shrimp
1 lb. imitation crab meat
½ tsp. nutmeg
1½ Tbsp. Old Bay seasoning
2 tsps. thyme, divided
4 Tbsps. parsley, divided
1½ qt. béchamel sauce, prepared
1 lb. 8 oz. cooked shell pasta
2 c. grated mozzarella and parmesan mix
1½ c. panko Japanese bread crumbs
2 Tbsps. melted butter

Heat heavy pot and add 2 Tbsps. oil. Saute sausage until caramelized then add onion, carrot and celery. Cook for 5 minutes, add garlic and mix well. Add the seafood, cook for a few minutes, then turn off heat. Add the nutmeg, Old Bay, half of the thyme and half of the parsley. Add the béchamel sauce and mix together well.

Fold in pasta. Pour mixture into a hotel pan. Sprinkle cheese evenly on top.

For the bread crumbs: Combine bread crumbs, melted butter, 1 Tbsp. oil, the rest of the thyme and parsley. Sprinkle on top of casserole.

Bake in a 350°F oven, uncovered for 15 minutes.