I love how this recipe combines bold Cajun flavors with simple ingredients. The smoky sausage, creamy eggs, and buttery sauce create a depth of flavor that tastes like it took all day, even though it comes together quickly. It’s hearty, colorful, and family-friendly, with a sauce so rich that I always make sure to have extra bread on hand for dipping.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Large Eggs: 8, boiled 8–9 minutes and peeled Smoked Sausage: 1¼ pounds andouille or kielbasa, sliced into ½-inch coinsSausage: 1¼ pounds andouille or kielbasa, Baby Red Potatoes: 1 pound, halved Sweet Corn on the Cob: 3 ears, cut into thirds Lemon: 1 large, half juiced and half cut into wedges Fresh Parsley: 2 tablespoons, chopped Bay Leaves: 2 Fine Sea Salt: 1½ tablespoons for boiling water, plus more to taste Black Pepper: ½ teaspoon, freshly ground
For the Homemade Butter Sauce Unsalted Butter: ½ cup Garlic: 6 cloves, finely minced Yellow Onion: ½ small, grated Cajun Seasoning: 1 tablespoon Old Bay Seasoning: 2 teaspoons Smoked Paprika: 2 teaspoons Cayenne Pepper: ¼ teaspoon Lemon Juice: 2 tablespoons, fresh squeezed Chicken Broth: ¼ cup (or vegetable broth) Hot Sauce: 2 teaspoons Brown Sugar: 1 teaspoon
Directions
I start by filling a large stockpot with salted water, adding the bay leaves, and bringing it to a boil. While the water heats up, I prepare a saucepan for the butter sauce.
I melt the butter gently over medium heat and stir in the garlic and grated onion until fragrant. Then I add the Cajun seasoning, Old Bay, smoked paprika, cayenne, lemon juice, broth, hot sauce, and brown sugar. I let it simmer for about 2 minutes before keeping it warm.
Once the water is boiling, I add the potatoes and cook them for 10–12 minutes. Then I toss in the sausage slices for 5 minutes, followed by the corn, which I cook for another 4–5 minutes.
Separately, I boil the eggs for 8–9 minutes, then cool and peel them. I transfer the drained potatoes, sausage, corn, and eggs into a large mixing bowl and pour in half of the butter sauce.
I toss everything gently so each ingredient gets coated in that spicy, buttery flavor, then return it all to the hot (but off-heat) stockpot for 2–3 minutes to let the flavors meld together.
Finally, I drizzle on the remaining butter sauce, sprinkle with parsley, season with black pepper, and serve it with lemon wedges on the side. I like serving this family-style on a big platter with crusty bread for soaking up every drop of sauce.
Servings and Timing
This recipe makes about 4 to 6 servings and takes around 45 minutes total, including prep and cooking time.
Variations
I sometimes add shrimp, crab, or crawfish for a seafood twist—it transforms this into a true Cajun feast. When I’m craving more vegetables, I toss in sliced bell peppers or green beans. For a milder version, I simply reduce the cayenne and hot sauce. And when I want to make it vegetarian, I swap the sausage for plant-based sausage and use vegetable broth instead of chicken broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium-low heat with a splash of broth or extra butter sauce to keep everything moist and flavorful. If I’m reheating individual portions, I use the microwave for about a minute, but I prefer the skillet for the best texture.
FAQs
How spicy is this recipe?
It has a medium heat level, but I can easily adjust it by using less cayenne and hot sauce or adding more for extra kick.
Can I make the butter sauce ahead of time?
Yes, I often prepare it a day in advance and warm it up just before serving. It saves time and still tastes amazing.
What type of sausage works best?
I like andouille for its smoky, bold flavor, but kielbasa or even chicken sausage works well too.
Can I use frozen corn instead of fresh?
Yes, I can. I just thaw it first and reduce the boiling time slightly.
How can I make this dairy-free?
I replace the butter with a good-quality vegan butter or olive oil. The flavor stays rich and satisfying.
What can I serve with this Cajun boil?
I love serving it with crusty bread, garlic toast, or even a simple green salad to balance the richness.
Can I add seafood to this dish?
Definitely. Shrimp, crab legs, or crawfish all pair beautifully with the Cajun butter sauce.
How do I keep the eggs jammy?
I boil them for exactly 8–9 minutes, then transfer them immediately into ice water to stop the cooking.
Can I make it less spicy for kids?
Yes, I reduce or skip the cayenne and hot sauce altogether. The dish still tastes flavorful without being too spicy.
Can I double the recipe for a crowd?
Absolutely. I just use a larger pot and double all the ingredients—it’s perfect for big family gatherings.
Conclusion
I love how this Million Dollar Ravioli Casserole—really a Cajun-style sausage and corn boil—delivers comfort, flavor, and a little bit of Southern soul in every bite. The combination of smoky sausage, buttery spice, and bright lemon makes it irresistible. Whether I’m serving it for a weekend dinner or a casual get-together, it always brings people together around the table.
This Million Dollar Ravioli Casserole is a hearty Cajun-style dish loaded with smoky sausage, tender potatoes, sweet corn, and jammy eggs all tossed in a rich, buttery Cajun sauce. It’s bold, comforting, and packed with Southern-inspired flavor that feels like a feast every time.
Total Time:45 minutes
Yield:4–6 servings
Ingredients
Main Ingredients:
8 large eggs, boiled 8–9 minutes and peeled
1¼ lbs smoked sausage (andouille or kielbasa), sliced into ½-inch coins
1 lb baby red potatoes, halved
3 ears sweet corn, cut into thirds
1 lemon, half juiced and half cut into wedges
2 tbsp fresh parsley, chopped
2 bay leaves
1½ tbsp fine sea salt (for boiling water), plus more to taste
½ tsp freshly ground black pepper
For the Cajun Butter Sauce:
½ cup unsalted butter
6 cloves garlic, finely minced
½ small yellow onion, grated
1 tbsp Cajun seasoning
2 tsp Old Bay seasoning
2 tsp smoked paprika
¼ tsp cayenne pepper
2 tbsp fresh lemon juice
¼ cup chicken broth (or vegetable broth)
2 tsp hot sauce
1 tsp brown sugar
Instructions
Boil Water: Fill a large stockpot with salted water and add bay leaves. Bring to a boil.
Prepare Butter Sauce: In a small saucepan, melt butter over medium heat. Add garlic and grated onion; cook until fragrant. Stir in Cajun seasoning, Old Bay, smoked paprika, cayenne, lemon juice, broth, hot sauce, and brown sugar. Simmer 2 minutes, then keep warm.
Cook Potatoes: Add halved potatoes to the boiling water and cook 10–12 minutes until tender.
Add Sausage and Corn: Add sausage slices and cook 5 minutes, then add corn and cook an additional 4–5 minutes.
Boil Eggs: In a separate pot, boil eggs 8–9 minutes, cool in ice water, peel, and set aside.
Combine: Drain potatoes, sausage, and corn. Transfer to a large mixing bowl with the peeled eggs. Pour in half of the butter sauce and toss gently to coat.
Finish: Return everything to the hot (off-heat) pot for 2–3 minutes to meld flavors. Drizzle with the remaining butter sauce, sprinkle parsley, and season with black pepper.
Serve: Serve family-style with lemon wedges and crusty bread for dipping.
Notes
Use andouille sausage for smoky flavor or kielbasa for a milder version.
Add shrimp, crab, or crawfish for a seafood twist.
Make it vegetarian with plant-based sausage and vegetable broth.
