Chef Serge: New Orleans’ Brussels Sprouts Casserole

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It’s Fat Tuesday, in celebration Chef Serge cooks up a Brussels Sprouts Caserole!

For the Casserole

● 5 thick cut slices of applewood smoked bacon, cooked and crumbled

● 3 Tbsp butter

● 1/4 cup diced shallots

● 2 lbs. fresh Brussels sprouts, cored and halved

● 1/4 tsp. kosher salt

● pinch ground black pepper

● 1/4 tsp. Paprika

● 2 cloves garlic, minced

● 1 cup heavy cream

● 3/4 cup shredded sharp cheddar cheese

● 1/2 cup shredded Gruyere cheese

● Onion tanglers, recipe follows

Instructions 

Cook the bacon on the stove until crispy, drain on a paper towel, crumble and set aside Add butter to a iron skillet, and heat over medium heat. Add Brussels sprouts and shallots, season with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 8-10 minutes, until Brussels sprouts start to tenderize. Add the garlic and saute for 2 more minutes. Remove pan from heat and scatter crumbled bacon evenly over the sprouts. Pour in heavy cream. Sprinkle both cheeses all over the Brussels sprouts. Bake about 20 minutes, in a preheated 350 degree oven, until cheese is melted and bubbly. To serve, top with onion tanglers.

For the Onion Tanglers

● 1 onion, thinly sliced

● 1 cup buttermilk

● 1 cup of flour

● ½ tsp. salt

● ½ tsp. ground black pepper

● ¼ tsp. paprika

● ¼ tsp. garlic powder

Instructions

Preheat frying oil in a large dutch oven – approximately 2” of oil in the bottom of the pan. Put thinly sliced onion in buttermilk and allow to soak for at least 10 minutes. In a separate bowl, combine flour, salt, pepper, paprika and garlic powder. Working in small batches, dip the onions in the flour mixture, dip back in milk and then back into the flour. Fry until golden brown and drain on paper towels. Repeat with remaining onions

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