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Hominy Sausage Bake

 Hominy Sausage Bake
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
8 ServingsPrep: 40 min. Bake: 35 min.


  • 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


  • 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.
  • 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

2 of 2

Hominy Sausage Bake (continued)

Directions (continued)

  • 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.