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Hominy Sausage Bake

Total Time

Prep: 40 min. Bake: 35 min.


8 servings

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


  • 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 shredded cheddar cheese
  • 1 cup corn chips, crushed


  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.
<b>Editor’s Note:</b> This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 640 calories, 29g fat (13g saturated fat), 79mg cholesterol, 3052mg sodium, 68g carbohydrate (10g sugars, 8g fiber), 26g protein.

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