Cajun Sausage and Red Beans over Skillet Cornbread

Great dish for a cold, gloomy day!


Makes: 6 servings
Prep time: 10 minutes
Cook time: 8 hours
Printable Recipe

Ingredients:

• 1 lb smoked sausage, cut into 1/2" pieces
• 1 16 oz can light red kidney beans, rinsed and drained
• 1 14 1/2 oz can diced tomatoes
• 1 small can green chilies, chopped
• 1 medium green bell pepper, chopped
• 1 small onion, chopped
• 1/4 cup chicken broth (or water)
• 2 T Italian seasoning
• Hot sauce, to taste
• Cornbread (see below)

1. Place sausage in a Dutch oven over medium-high heat and brown. Add remaining ingredients and cook on low 7-8 hours.

2. Serve over cornbread.

Skillet Cornbread

Makes: 8-12 servings
Prep time: 5 minutes
Cook time: 25 minutes

Ingredients:

• 1 cup yellow cornmeal
• 1/2 cups all-purpose flour
• 1 t salt
• 1 T baking powder
• 1 cup buttermilk
• 1/2 cups milk
• 1 egg
• 1/2 t baking soda
• 1/4 cup shortening, plus 2 T

1. Preheat oven to 450 F.

2. Combine cornmeal, flour, salt and baking powder in a bowl.

3. Combine buttermilk, milk, and egg in another bowl and stir. Add baking soda and stir.

4. Pour wet mixture in with dry mixture. Stir with a fork.

5. Melt 1/4 cup of the shortening and stir into the batter.

6. Heat 9" cast iron skillet over high heat and add remaining 2 tablespoons of shortening. Add the batter and spread out evenly.

7. Cook batter on stovetop for 1 minute, then transfer skillet to oven and bake 20-25 minutes until golden brown.