Cajun Ratatouille
TIME: 1 ½ Hours

Ratatouille is the most famous vegetable casserole in Italy and the South of France. It is often made with a combination of vegetables and other local seasonings. Here in bayou country, we add a Cajun twist by incorporating boudin into the dish.


  • 1 cup diced eggplant
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup diced tomato
  • ½ cup sliced black olives
  • ½ cup olive oil
  • 1 pound boudin, sliced
  • 1 cup chopped onions
  • 1 cup chopped celery
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped yellow bell pepper
  • ¼ cup diced garlic
  • 2 cups tomato sauce
  • ¼ cup chopped thyme
  • ¼ cup chopped basil
  • ¼ cup fresh oregano
  • salt and black pepper to taste
  • dash of hot sauce

Preheat oven to 375 degrees F. In a 14-inch heavy bottom skillet, heat olive oil over medium-high heat. Sauté boudin until golden brown. Remove and set aside. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add eggplant, zucchini, squash, tomatoes, black olives and boudin. Blend well into the vegetable mixture. Sauté 30 minutes, stirring occasionally to keep from scorching. Once eggplant mixture is wilted, add tomato sauce, thyme, basil and oregano, stirring into vegetable mixture. Season to taste using salt, pepper and hot sauce. Continue to cook 10-15 minutes. Remove from heat and spoon ratatouille into an oven-proof baking dish. Bake, uncovered, for 30 minutes. Serve as a vegetable casserole or as a stuffing for chicken and game birds.

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