Hominy Sausage Bake Recipe
Hominy Sausage Bake Recipe photo by Taste of Home

Hominy Sausage Bake Recipe

Publisher Photo
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. —Frances Bowman Lilesville, North Carolina
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES: 8 servings

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.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Originally published as Hominy Sausage Bake in Taste of Home February/March 2007, p8

Reviews for Hominy Sausage Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 23, 2013

White or yellow hominy? I made this recipe as written, only adding some additional spices (garlic salt, black pepper, Cajun seasoning) and the overall result of the dish was okay. I wasn't too excited with it. I had a feeling it was going to need something more (or maybe less - ham AND sausage?), and if I make it again, I'll definitely add at least 1/2 onion chopped. Never been a fan of Zatarain's beans and rice, so again for next time, I would likely add my own pintos and rice from scratch. I would probably leave out the corn too since it and the hominy and the corn chips are just a lot of one thing. This recipe also makes more like 12 servings unless they are really large, then you could consider it to only be 8 servings, I guess.

MY REVIEW
Reviewed Feb. 23, 2012

I just finished eating leftovers of this for lunch. I first made it several years ago. I LOVE it. My husband LOVES it. I even served it to my in-laws. The only thing I do differently is not layer it as directed. I just cook the sausage/hame together, dump in the rice then when it's finished I pour it into a 9x13 baking dish, throw the corn and hominy on it, bake then throw the cheese & crused tortilla chips on until the cheese melts. It's quick.

(Oh, I also do not add the jalapenos but would be good with it too)

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