CAJUN CORNBREAD BAKE

Cajun Cornbread Bake image

Provided by Carolyn Haas

Time 35m

Number Of Ingredients 13

Previous Next

6-8 oz andouille sausage
1 c onion, chopped (1 medium)
1 1/2 c celery, chopped (1 stalk)
1 c green pepper, chopped (1 pepper - any color will do)
1-2 clove garlic, minced
1/2 tsp creole seasoning (or seasoned salt)
1/4 tsp file powder (optional)
2 Tbsp sherry (optional)
1 pkg jiffy cornbread mix (along with required ingredients)
1 roma tomato, sliced thinly
1/2 tsp sugar
1/4 c shredded cheddar cheese
hot sauce to serve

Steps:

1. Slice sausage very thinly. Brown in skillet. Add Holy Trinity (onions, celery and pepper) sauté until softened. Stir in garlic and cook for a minute longer.
2. Add seasoning, adjust to taste. (Including sherry and file powder if using.) Put into oven-proof casserole or 9x9 inch pan.
3. Make cornbread according to package directions. Spread evenly on top of meat mixture.
4. Arrange tomato slices on top of cornbread. Sprinkle each tomato with a tiny pinch of sugar Then, sprinkle over the top with grated cheese.
5. Bake at 350ºF for 20 minutes or until toothpick inserted in cornbread comes out clean,