Jambalaya Casserole

This jambalaya casserole takes the classic Cajun trinity of onion, green pepper, and garlic, combines it with bacon, ham, and shrimp, and bakes the whole thing into a cheesy-topped pasta dish. Elbow macaroni replaces the traditional rice, giving it a casserole structure that holds together in scoopable portions.

Browning the bacon first renders the fat, then the vegetables cook in those drippings for a savory base. Flour stirred in thickens the canned tomatoes into a sauce that clings to the pasta and meat rather than running to the bottom of the dish.

The Parmesan breadcrumb topping baked on top adds a golden, crunchy crust that contrasts with the saucy filling underneath.

Kitchen Tips

• Cook the macaroni before assembling. It finishes in the oven, so slightly undercooking it prevents mushy pasta in the final dish.
• Stir the flour into the bacon fat and vegetables before adding the tomatoes. This creates a roux that thickens the sauce evenly.
• Use cooked shrimp since they only need to warm through during baking. Raw shrimp in a 30-minute bake risk overcooking.
• Mix the breadcrumbs, Parmesan, and melted margarine together before sprinkling. This makes the topping crisp up into a cohesive crust rather than dry, loose crumbs.

Variations

• Add andouille sausage sliced into coins for a more traditional jambalaya flavor.
• Stir in a teaspoon of Cajun seasoning or a dash of cayenne for more heat.
• Use penne or rotini instead of elbows for more sauce-catching surface area.