Description

Million Dollar Ravioli Casserole is a flavorful, hearty dish combining boiled eggs, smoked sausage, tender baby potatoes, and sweet corn, all tossed in a spicy, buttery Cajun-infused sauce. This comforting casserole is perfect for family-style serving and includes zesty lemon and fresh parsley for brightness.

Ingredients

Proteins

8 Large Eggs, boiled 8–9 minutes and peeled
1¼ pounds Smoked Sausage (andouille or kielbasa), sliced into ½-inch coins

Vegetables & 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
2 tablespoons Fresh Parsley, chopped
½ small Yellow Onion, grated
6 cloves Garlic, finely minced

Seasonings & Spices

2 Bay Leaves
1½ tablespoons Fine Sea Salt (for boiling water), plus more to taste
½ teaspoon Black Pepper, freshly ground
1 tablespoon Cajun Seasoning
2 teaspoons Old Bay Seasoning
2 teaspoons Smoked Paprika
¼ teaspoon Cayenne Pepper
1 teaspoon Brown Sugar

Liquids & Others

½ cup Unsalted Butter
2 tablespoons Lemon Juice, fresh squeezed
¼ cup Chicken Broth (or vegetable broth)
2 teaspoons Hot Sauce

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Instructions

Prepare boiling water and butter sauce: Fill a large stockpot with salted water and add bay leaves. Bring it to a boil. Meanwhile, prepare a saucepan for the butter sauce.
Make the spiced butter sauce: Gently melt the butter in the saucepan. Stir in the minced garlic and grated onion until fragrant. Add Cajun seasoning, Old Bay seasoning, smoked paprika, cayenne pepper, fresh lemon juice, chicken broth, hot sauce, and brown sugar. Simmer for 2 minutes and keep the sauce warm.
Cook potatoes, sausage, and corn: In the boiling water, cook the halved baby potatoes for 10 to 12 minutes until tender. Add the sliced sausage and cook for another 5 minutes, then add the corn pieces and cook for an additional 4 to 5 minutes.
Boil and peel eggs: Separately boil the eggs for 8 to 9 minutes until hard-boiled. Cool them under cold water and peel.
Combine ingredients: Drain the cooked potatoes, sausage, and corn, then transfer them to a large mixing bowl. Add the peeled boiled eggs. Pour in half of the prepared butter sauce and gently toss everything together.
Meld flavors off heat: Return the mixture to the hot stockpot (off the heat) for 2 to 3 minutes to let the flavors meld together.
Add finishing touches and serve: Stir in the remaining butter sauce, chopped fresh parsley, freshly ground black pepper, and lemon wedges. Serve family-style on a tray or in bowls with extra sauce and bread for dipping.

Notes

Boiling the eggs separately ensures they cook evenly without overcooking other ingredients.
If preferred, substitute chicken broth with vegetable broth for a lighter flavor.
Adjust the hot sauce and cayenne pepper quantities to suit your preferred spice level.
Add fresh parsley at the end for a vibrant flavor and color.
This dish pairs excellently with crusty bread for dipping into the buttery sauce.