Skillet Cajun Green Bean Casserole (Without Soup)
This skillet cajun green bean casserole is a fresh take on a holiday classic! Ditch the canned mushroom soup for this casserole with a creamy, homemade mushroom sauce. Topped with freshly fried crispy shallots, you have all the flavors and elements you love, with no extra ingredients - The best part is you only need your stovetop!
Servings: 6 Servings
Calories: 311kcal
Ingredients
- 2 lbs Green beans trimmed, cut in half
- 2 tablespoon Salted butter
- 1 Yellow onion finely diced
- 4 cloves Garlic minced
- 2 cups Cremini mushrooms sliced
- 2 tablespoon Salted butter
- 2 tablespoon All purpose flour
- 2 cups Chicken broth
- 2 teaspoon Sea salt
- 1 tablespoon Fresh thyme chopped
- 1 teaspoon Tony's Cajun Seasoning
- 1 teaspoon Smoked paprika
- ½ cup Heavy cream
Fried Shallots
- 6 Large Shallots cut into rings
- 1 cup Whole milk
- 1 tablespoon Louisiana hot sauce
- 1 cup All purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 1 teaspoon Smoked paprika
Instructions
- Heat a large pot of neutral oil to 375°F.
- Mix the milk and Louisiana hot sauce in a medium-sized mixing bowl. Add the sliced shallots and steep in the milk mixture to cover the shallot rings.1 cup Whole milk, 1 tablespoon Louisiana hot sauce, 6 Large Shallots
- Season the all purpose flour with the dried seasoning. Using tongs, let the excess milk drip off of the shallots. Add the shallots to the seasoned flour mixture, and toss to coat the shallot rings in the flour.1 cup All purpose flour, 1 teaspoon Garlic powder, 1 teaspoon Sea salt, 1 teaspoon Smoked paprika
- Gently drop the dredged shallots into the pot of hot oil. Let the shallots fry until they are a light golden brown color. Using a spider strainer, remove the crispy shallots from the oil and drain the excess oil on a wire rack.
- Heat a cast iron skillet over medium heat. Add butter to the skillet, and saute the chopped onions and garlic until translucent and fragrant.2 tablespoon Salted butter, 1 Yellow onion, 4 cloves Garlic
- Add the cremini mushrooms to the sauteed onions and garlic, and season with a pinch of salt to help soften the mushrooms. Cook for 2-3 minutes until the mushrooms are soft and brown.2 cups Cremini mushrooms
- Add the remaining butter to the mushrooms and onions and let it melt. Sprinkle in the all-purpose flour, and cook the roux for 1 minute.2 tablespoon Salted butter, 2 tablespoon All purpose flour
- Stir in the chicken broth and bring the sauce to a simmer. Season the sauce with the dried spices and fresh thyme, and mix in heavy cream.2 cups Chicken broth, 2 teaspoon Sea salt, 1 tablespoon Fresh thyme, 1 teaspoon Tony's Cajun Seasoning, 1 teaspoon Smoked paprika, ½ cup Heavy cream
- Toss the beans in the creamy mushroom sauce and fully coat them. Let the bean mixture simmer for 5-7 minutes to cook the green beans.2 lbs Green beans
- Top the cooked casserole with the fried shallots, and serve.
Video
Notes
Neutral oil suggestions: The best oil for frying will have a light taste. Some examples of neutral oils are vegetable, canola, peanut, or sunflower oil.
Cook the flour: Give the flour enough time to cook out so that you do not have an overwhelming taste of raw flour in the sauce.
Blanch the green beans: If you prefer softer green beans, or want to keep the color as vibrant as possible, blanch the green beans in boiling water for 1-2 minutes. Shock the blanched beans in ice water to stop the cooking process.
Nutrition
Calories: 311kcal | Carbohydrates: 35g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 1622mg | Potassium: 543mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1663IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 3mg
