Real Cajun is possibly the best cookbook and gift I've ever given. Zucchini Gratin with Andouille is yet another amazing dish from this book (by Donald Link). It's like Potatoes Gratin with a southern twist.
CPB & I have made his Cajun Pizza, Sunday Fried Chicken and Braised Sausage & Peppers (Recipe to follow tomorrow). Each one is better than the last, it didn't hurt this recipe was completely focused on Zucchini (<3) and covered in cheese. This dish was originally intended as a side but I added a little Andouille Sausage to make a full meal. I hope you give this a try and enjoy! (Or the Fried Chicken.... no the pizza, start with the Cajun Pizza, I can't decide.)
1 Yellow Onion, Diced
3 Garlic Cloves, Finely Chopped
2 Tbsp Fresh Thyme, Chopped
1½ tsp Salt
½ tsp Black Pepper
2-3 Medium Zucchini, Cut into ¾-inch Chunks (about 2 cups)
1 Cup Chicken Broth
½ Cup Heavy Cream (or Sub Greek Yogurt)
3 Cups Cooked Rice
1 Cup Andouille Sausage (about two links)
2 Large Eggs, Lightly Beaten
¾ Cup Breadcrumbs
¾ Cup Parmesan, Grated
2 Tbsp Olive Oil
In a large, deep skillet over medium-high, cook the Bacon for 2 to 3 minutes, or until slightly browned but still tender. Add the Onion, Garlic, Thyme, Salt and Pepper, then cook for 5 minutes, stirring occasionally.
Add the Zucchini and cook for another 5 minutes.
Add the Chicken Broth and Cream (or Greek Yogurt), then bring to a simmer and cook for 10 minutes. Reduce the heat if the mixture bubbles too rapidly. Remove the skillet from heat and set aside to cool for about 15 minutes.
Heat the oven to 350 degrees.
In a large mixing bowl, combine the cooled Zucchini mixture with the Rice, Sausage and Eggs. Transfer the mixture into an or 9-by-13-inch rectangular baking dish.
In a small bowl, combine the Breadcrumbs, Parmesan Cheese and Olive Oil, then sprinkle the mixture evenly over the top of the Zucchini. Bake the gratin for 30 minutes, or until the top is lightly golden.
Serves six to eight.