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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My cousin Lewis whipped up this spicy corn dish for a family gathering one year. It's nice and hearty, and it has plenty of Cajun flavor running through it. âFrances Bowman Lilesville, North Carolina Ingredients:
1 pound johnsonville® smoked sausage, cut into 1/4-inch slices |
1 teaspoon olive oil |
2 cups cubed fully cooked ham |
2 packages (8 ounces each) red beans and rice mix |
6 cups water |
2 tablespoons butter |
1/4 teaspoon cayenne pepper |
1 can (29 ounces) hominy, rinsed and drained |
1 jar (12 ounces) pickled jalapeno peppers, drained and chopped |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup (4 ounces) shredded cheddar cheese |
1 cup corn chips, crushed |
Directions:
1. In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until beans and rice are tender, stirring occasionally.
2. Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn.
3. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips. Yield: 8 servings.
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