Description
Million Dollar Ravioli Casserole is a hearty and flavorful one-pot meal that combines boiled baby red potatoes, smoked sausage, sweet corn, and hard-boiled eggs, all tossed in a rich, spicy butter sauce infused with Cajun and Old Bay seasonings. This comforting dish is perfect for family-style serving with bread for dipping in the savory sauce.
Ingredients
Scale
Produce
- 1 pound baby red potatoes, halved
- 3 ears sweet corn on the cob, cut into thirds
- 1 large lemon, half juiced and half cut into wedges
- 6 cloves garlic, finely minced
- ½ small yellow onion, grated
- 2 tablespoons fresh parsley, chopped
Proteins
- 8 large eggs, boiled 8–9 minutes and peeled
- 1¼ pounds smoked sausage (andouille or kielbasa), sliced into ½-inch coins
Spices and Seasonings
- 2 bay leaves
- 1½ tablespoons fine sea salt for boiling water, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Cajun seasoning
- 2 teaspoons Old Bay seasoning
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
Dairy and Fats
- ½ cup unsalted butter
Liquids and Miscellaneous
- 2 tablespoons fresh lemon juice
- ¼ cup chicken broth (or vegetable broth)
- 2 teaspoons hot sauce
- 1 teaspoon brown sugar
Instructions
- Prepare the boiling water and butter sauce. Fill a large stockpot with salted water, add the bay leaves, and bring to a boil. Meanwhile, get a saucepan ready to prepare the butter sauce.
- Make the butter sauce. Gently melt the butter in the saucepan. Stir in the minced garlic and grated onion until fragrant. Add the Cajun seasoning, Old Bay seasoning, smoked paprika, cayenne pepper, fresh lemon juice, chicken broth, hot sauce, and brown sugar. Let the sauce simmer gently for 2 minutes, then keep it warm.
- Cook the potatoes, sausage, and corn. In the boiling water, cook the halved baby red potatoes for 10–12 minutes until tender. Add the sliced sausage coins and cook for an additional 5 minutes. Finally, add the cut sweet corn pieces and cook for 4–5 minutes until all components are cooked through.
- Boil and prepare the eggs separately. Boil the eggs separately for 8–9 minutes until hard-boiled. Cool them in cold water and peel the shells off.
- Combine ingredients and toss. Drain the potatoes, sausage, corn, and peeled eggs, then transfer them to a large mixing bowl. Pour in half of the warm butter sauce and toss gently to coat all ingredients evenly.
- Let flavors meld. Return the tossed mixture to the hot stockpot off the heat, and allow it to sit for 2–3 minutes so that the flavors blend together beautifully.
- Finish and serve. Add the remaining butter sauce, chopped fresh parsley, freshly ground black pepper, and lemon wedges to the pot. Serve family-style on a tray or in bowls alongside extra sauce and bread for dipping.
Notes
- Use andouille or kielbasa for authentic smoky flavor, but any smoked sausage can be substituted.
- Adjust the amount of cayenne and hot sauce to control the spiciness of the dish.
- Boiling the eggs separately ensures they cook perfectly without overcooking other ingredients.
- Serve with crusty bread to soak up the delicious butter sauce.
- This dish can be prepared in advance and reheated gently on the stovetop.
