Friday, August 2

Cajun Summer Squash Casserole

Prep and cook time: 40 min
Serves: 2 people
Tools: heavy sauce pan, casserole dish

1/2 lbs of sausage
4 slices of bacon
2 large yellow summer sqaush
2 garlic cloves
coconut oil for sauteing
1 tbs oregano
1 tsp thyme
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
2 eggs
1/2 lbs of raw shirmp

1. Prep ingredients by cutting bacon into bits, slicing summer squash and dicing garlic cloves
2. Pre-heat the oven to 350F
3. Cook the bacon bits and sausage in a heavy sauce pan until the fat begins to render, then add onion. 
4. Saute until the bacon is starting to crisp, the sausage is cooked and crumbled and the onion is soft.
5. Add the sliced squash (in two batches in it won't fit in the pan at once), and stir into the meat and fat. Turn the heat on high to cook off the moisture the squash will release. This ensures it browns and caramelizes rather than boils. 
6. If there is not enough fat in the pan to cook the squash add coconut oil. 
7. When the squash has nicely tanned, reduced to about half, and there is no liquid in the pan, season with the list of cajun style spices.
8. Remove the pan from the stove and let it cool for a couple min.
9. Beat the eggs in a small bowl and pour over the squash mixture.
10. Add the raw shrimp and stir everything together. (You want to use raw shrimp as cooked shrimp will become rubbery in the oven. If you only have cooked shrimp, ad them to the dish for the last 10 min to heat them up and help them absorb a little of the cajun flavor). 
11. Pour the contents of the pan into a casserole dish. If desired, add a couple pats of ghee to the top and sprinkle a little extra paprika. 
12.  Cook for approximately 30 min. or until hot and a little bubbly.
13. Enjoy!

Adapted from Mark's Daily Apple

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