Description
Million Dollar Ravioli Casserole is a hearty, flavor-packed dish featuring a combination of smoked sausage, baby red potatoes, sweet corn, and perfectly boiled eggs, all tossed in a rich, spicy Cajun butter sauce. This comforting one-pot meal melds bold spices like Old Bay seasoning, smoked paprika, and cayenne with zesty lemon and hot sauce for a delicious Southern-inspired twist, perfect for family-style serving with bread for dipping.
Ingredients
Produce
- Baby Red Potatoes: 1 pound, halved
- Sweet Corn on the Cob: 3 ears, cut into thirds
- Lemon: 1 large, half juiced and half cut into wedges
- Fresh Parsley: 2 tablespoons, chopped
- Garlic: 6 cloves, finely minced
- Yellow Onion: ½ small, grated
Protein
- Large Eggs: 8, boiled 8–9 minutes and peeled
- Smoked Sausage: 1¼ pounds andouille or kielbasa, sliced into ½-inch coins
Pantry
- Unsalted Butter: ½ cup
- Fine Sea Salt: 1½ tablespoons for boiling water, plus more to taste
- Black Pepper: ½ teaspoon, freshly ground
- Cajun Seasoning: 1 tablespoon
- Old Bay Seasoning: 2 teaspoons
- Smoked Paprika: 2 teaspoons
- Cayenne Pepper: ¼ teaspoon
- Lemon Juice: 2 tablespoons, fresh squeezed
- Chicken Broth: ¼ cup (or vegetable broth)
- Hot Sauce: 2 teaspoons
- Brown Sugar: 1 teaspoon
- Bay Leaves: 2
Instructions
- Prepare Boiling Water and Butter Sauce: Fill a large stockpot with salted water and add bay leaves. Bring it to a boil. Meanwhile, prepare a separate saucepan for the butter sauce.
- Make the Butter Sauce: Gently melt the butter in the saucepan. Stir in the minced garlic and grated onion. Add Cajun seasoning, Old Bay seasoning, smoked paprika, cayenne pepper, lemon juice, chicken broth, hot sauce, and brown sugar. Simmer the mixture for 2 minutes, then keep warm.
- Cook Potatoes, Sausage, and Corn: In the boiling water, add the halved potatoes and cook for 10–12 minutes. Then add the smoked sausage slices and cook together for another 5 minutes. Lastly, add the corn pieces and cook for an additional 4–5 minutes.
- Boil and Peel Eggs: Separately boil the eggs for 8–9 minutes until hard-boiled. After cooking, cool and peel the eggs.
- Combine Ingredients: Drain the potatoes, sausage, corn, and eggs, then transfer them to a large mixing bowl. Pour in half of the prepared butter sauce over the ingredients.
- Toss and Meld Flavors: Gently toss the mixture to coat evenly. Return the tossed ingredients back into the hot stockpot, but off heat, and let sit for 2–3 minutes to allow the flavors to meld together.
- Finish and Serve: Add the remaining butter sauce, chopped parsley, freshly ground black pepper, and lemon wedges to the dish. Serve family-style on a tray or in bowls with extra sauce and bread for dipping.
Notes
- Boiling the eggs separately ensures precise control over their doneness and ease of peeling.
- Using smoked sausage like andouille or kielbasa adds a deep, smoky flavor complementing the spicy butter sauce.
- The dish is best served immediately to enjoy the full freshness of the butter sauce and the tender vegetables.
- Adjust the amount of cayenne pepper and hot sauce to your preferred spice level.
- Serving with crusty bread is recommended to soak up the flavorful butter sauce.
