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Hominy Sausage Bake

1 pound 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

In a Dutch oven, brown sausage in oil; drain and set aside. In the

Printed from tasteofhome.com Sep 5, 2008

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Hominy Sausage Bake cont.

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. Transfer to a greased 3-qt. baking dish. Layer with
hominy and sausage; top with peppers and corn. 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. Editor’s Note: This recipe was prepared with
Zatarain's New Orleans-style red beans and rice.

Yield: 8 servings.