Cajun-style Baked Chicory Timballo

Ingredients

In this Cajun adaptation, the original Italian Timballo di cicoria al forno is transformed by incorporating Cajun spices and flavors. The traditional Italian ingredients are replaced with Cajun staples such as Andouille sausage and a blend of Cajun seasonings, giving the dish a spicy and smoky twist. The cooking technique remains similar, with the timballo being baked to achieve a crispy exterior and a creamy interior. We alse have the original recipe for Timballo di cicoria al forno, so you can check it out.

• 2 heads of chicory (500g / 1.1 lb) 2 heads of chicory (500g / 1.1 lb)
• 200g (7 oz) Andouille sausage, sliced 200g (7 oz) Andouille sausage, sliced
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Cooking oil Cooking oil

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 8g (Sugar: 3g)
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Wash the chicory heads thoroughly and remove any tough outer leaves. Cut the chicory into bite-sized pieces.
3. 3.
   In a large skillet, heat some cooking oil over medium heat. Add the Andouille sausage and cook until browned. Remove the sausage from the skillet and set aside.
4. 4.
   In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
5. 5.
   Add the chicory to the skillet and cook until slightly wilted.
6. 6.
   Sprinkle the paprika, cayenne pepper, and dried thyme over the chicory mixture. Stir well to coat the ingredients evenly.
7. 7.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld.
8. 8.
   Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Transfer the chicory mixture to a greased baking dish and spread it evenly.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Andouille sausage — Look for authentic Cajun-style Andouille sausage for the best flavor. If unavailable, substitute with any spicy smoked sausage.
• Chicory — Make sure to remove any tough outer leaves and wash the chicory thoroughly to remove any dirt or grit.

Tips & Tricks

• For an extra kick, add a pinch of cayenne pepper or hot sauce to the chicory mixture.
• Serve the timballo with a side of Cajun-style rice or cornbread for a complete meal.
• If you prefer a milder flavor, reduce the amount of cayenne pepper in the recipe.
• Experiment with different types of cheese, such as cheddar or pepper jack, for a variation in flavor.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Cajun-style Baked Chicory Timballo as a main course, accompanied by a fresh green salad. Garnish with chopped parsley or green onions for added freshness.

Presentation advice

To present the timballo beautifully, use a round baking dish and carefully unmold it onto a serving platter. The golden crust and layers of chicory will create an impressive visual appeal.