Green Bean Casserole With Andouille & Shallots
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Green bean casserole with crispy andouille and roasted shallots is a redo of the classic green bean casserole.
I love a good green bean casserole, but I had some andouille sitting my fridge that needed to get cooked before going bad, so, why not add it into my casserole?
I think some fails to green bean casserole is over cooking the beans until they are brown and completely mush. For this recipe I blanch them quickly and then placed in an ice bath to keep the vibrant green color and nice and crisp. But I also did not want them extremely crunchy--just a little bit of give and bite.
The sauce is your basic béchamel sauce, roux, milk, white pepper, granulated garlic and I added some chopped roasted shallots. And of course you gotta top off with some crispy shallots and andouille!
Green Bean Casserole With Andouille & Shallots
- 1 pound French or regular green beans, cut in half
- 1 cup andouille sausage, diced
- 4 large shallots
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 2 teaspoons granulated garlic
- 1/2 teaspoon white pepper, ground
- 1 1/2 teaspoons kosher salt
- a few dashes of hot sauce
- 1 container of crispy shallots
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Preheat oven to 375 degrees. Halve the shallots and toss with a little bit of olive oil. Roast for 20-25 minutes until nice golden and caramelized. Rough chop half and place the rest aside. While the shallots are roasting, bring a pot of salted water to a boil and prepare an ice bath. Place green beans in boiling water and boil for 3-4 minutes ( you want them to still have a texture). Place into an ice bath to stop the cooking process.
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In a skillet over medium-high heat, add the andouille and cook until browned, 5-8 minutes. Scoop out andouille and place aside. Add the butter and flour and cook, stirring for 2-3 minutes. Add the milk, granulated garlic, white pepper, salt and dashes of hot sauce. Stir oven medium high heat until sauce begins to thicken.
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Take chopped shallots half of the andouille, add to the milk mixture. Taste for seasonings and then add the green beans making sure to coat sauce over them.
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In a casserole dish, pour the green beans into a buttered or oiled dish. Top with roasted shallots, the rest of the andouille and crispy shallots. Bake in oven for 8-10 minutes.
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