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A serving of a spicy Cajun casserole with einkorn flour.

Spicy Cajun Casserole With Einkorn Flour Recipe

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This spicy Cajun casserole is loaded with andouille sausage and shrimp and it's made with einkorn flour so people with wheat sensitivities can enjoy it too!
Course dinner
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 -10 servings
Calories 359
Author Cheryl Najafi


  • 1 Tbsp unsalted butter
  • 14 oz package Louisiana smoked sausage or Andouille sausage, sliced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 2 jalapeños seeded and chopped
  • 2 poblano peppers seeded and chopped
  • 2 celery stalks sliced thinly
  • 2 tsp creole seasoning containing salt
  • 1/4 cup all-purpose einkorn flour 1.125 oz
  • 14.5 oz chicken broth or vegetable broth
  • 1 cup sharp cheddar cheese
  • 3 cups white rice cooked
  • 1/2 lb shrimp raw, peeled and deveined
  • 1 tsp creole seasoning
  • 2 Tbsp fresh parsley chopped
  • 2 green onions sliced
  • lemon wedges


  • Place rack in the center of the oven then preheat to 350 degrees. Coat a 2 qt casserole dish with non-stick spray then set aside. Please note that this recipe requires 3 cups of cooked rice. If you do not have any leftover rice in the refrigerator, now is the time to start cooking it—1 cup uncooked rice will yield approximately 3 cups cooked rice.
  • Melt butter in a large skillet set over medium heat. When the butter melts, add sliced sausage and cook for about 5 minutes until it has browned slightly.
  • Add onion, garlic, jalapeño, poblano pepper and celery to the skillet then cook for an additional 5 minutes, stirring occasionally.
  • Next, sprinkle the creole seasoning and flour over the sausage and vegetables stirring to combine. Once the flour has completely coated the mixture and no dry flour remains, pour in chicken broth, stirring until a smooth sauce forms. Bring the mixture to a boil then immediately reduce the heat to low and simmer for 2 minutes.
  • Remove skillet from the heat then add cheddar cheese. Stir until the cheese melts and is completely incorporated into the sauce. Add cooked white rice and stir to combine.
  • Transfer mixture to the prepared 2 qt casserole dish, cover with aluminum foil then bake for 45 minutes. While casserole bakes, season shrimp with the additional 1 tsp of creole seasoning and set aside.
  • After the casserole has baked for 45 minutes, remove foil and stir in seasoned shrimp. Return the casserole to the oven for an additional 5-10 minutes, just until the shrimp is cooked through. Remove casserole from the oven, sprinkle with chopped parsley and sliced green onion then serve it with lemon wedges for a little more zip!


This casserole is so darn hearty, you won’t need any extras to serve on the side!


Calories: 359kcal | Carbohydrates: 27g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 72mg | Sodium: 969mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g