Sausage and Red Bean Skillet with Cornbread Biscuits

Sausage and Red Bean Skillet with Cornbread Biscuits
Adapted from bettycrocker.com
Sausage and Red Bean Skillet with Cornbread Biscuits

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

Ingredients

  • 1 1

    1 tablespoon butter

  • 1 1

    1 lb pork sausage

  • 1 1

    1 cup chopped yellow onion

  • 1/2 1/2

    1/2 cup chopped celery

  • 1/2 1/2

    1/2 cup chopped green bell pepper

  • 1 1

    1 teaspoon Cajun seasoning

  • 1/8 1/8

    1/8 teaspoon ground red pepper

  • 1 1

    1 can (19 oz) dark red kidney beans, drained, rinsed

  • 1 1

    1 can (14.5 oz) fire roasted diced tomatoes, undrained

  • 1 1

    1 box Jiffy cornbread mix

  • 1 1

    1 cup shredded cheddar cheese

  • 2 2

    2 tablespoons milk

  • dash dash of hot sauce

  • 1 1

    1 egg

Directions

Heat oven to 400 degrees. In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage, onion, celery, bell pepper, Cajun seasoning and red pepper in butter 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat. Meanwhile, in medium bowl, mix cornbread mix, cheese, milk, hot sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top.

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