SAUSAGE AND RED BEAN SKILLET WITH CORNBREAD BISCUITS

Sausage and Red Bean Skillet with Cornbread Biscuits image

The rich flavors of the Louisiana bayou come to you in this easy spin on a classic dish: beans and sausage topped with hearty cornbread.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1 lb bulk pork sausage
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon Cajun seasoning
1/8 teaspoon ground red pepper (cayenne)
1 can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons milk
1 tablespoon Sriracha sauce
1 egg
2 green onions, thinly sliced

Steps:

Heat oven to 400°F. 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 & muffin mix, cheese, milk, Sriracha sauce and egg. Spoon tablespoonfuls over sausage mixture. Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top. Top with green onions.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Cholesterol 85 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 0 g