Equipment
- 1 9x13 casserole dish
Ingredients
- 1 roll Jimmy Dean Sage Sausage
- 2 tbsp flour
- 1 1/2 cups milk (whole or 2%)
- 3 tsp thyme (divided)
- 2 tsp onion powder
- 1 tsp salt
- 3 slices thickcut applewood bacon
- 1 32 oz bag shredded hash brown potatoes
- 5 tbsp olive oil (divided)
- 1 medium red bell peppers (diced)
- 1/2 cup mushrooms (diced)
- 1 8oz mild cheddar cheese (shredded)
- 1 8oz colby cheese (shredded)
- 1 lb colossal shrimp (deveined and peeled)
- 2 tsp cajun seasoning
- 2 tsp parsley (chopped/optional)
Instructions
Bacon
- Preheat oven to 400 degrees.
- Place bacon on a foil lined cookie sheet and cook until brown; approximately 15-20 minutes.
- Chop up bacon into bite-size pieces.
Sausage Gravy
- On medium heat, in a skillet brown sausage into crumbles.
- Once the sausage is brown, mix in flour, stir in milk. Add 1 tsp of thyme seasoning. Cook on low until sauce thickens. Turn off heat.
Sauté Veggies
- On medium heat, in a skillet add 2 tbsp olive oil. Once the pan is hot, add mushrooms and bell peppers. Sauté for 5 minutes.
Sauté Shrimp
- Rinse and pat peeled and deveined shrimp dry.
- In a bowl add shrimp. Drizzle with 1 tbsp of olive oil. Add cajun seasoning and mix well.
- On medium-low heat, in a skillet add 2 tbsp olive oil. Once the pan is hot, add shrimp. Cook on each side for approximately 4-6 minutes, or until there's a golden brown sear.
Casserole Assembly
- Preheat oven to 400°F.
- Spray casserole dish with non-stick spray.
- Add 1/2 bag of hashbrowns to the bottom of the casserole dish.
- Sprinkle with 1 tsp onion powder, 1/2 tsp salt, and 1 tsp thyme.
- Spread sautéed veggie mixture. Add 1/2 of cheddar cheese and colby cheeses. Top with sausage gravy.
- Add remaining bag of hashbrowns.
- Sprinkle with 1 tsp onion powder, 1/2 tsp salt, and 1 tsp thyme.
- Add remaining 1/2 of cheddar cheese and colby cheeses.
- Cover with aluminum foil and bake for 40 minutes.
- Remove aluminum foil and sprinkle bacon on top. Add shrimp. Garnish with parsley (optional).