Down Home Cookin’ – Sausage and Red Bean Skillet with Cornbread Biscuits

When I think of anything cooked up in a big cast iron skillet, my mind immediately runs to the South. For a gal born and raised in California, my southern roots run deep. Guess I’m just an Okie at heart.

When I underwent Open Heart Surgery a little over a year ago, I was lucky to have one of the most down to earth Heart Surgeons on the planet. There was no ego, no God complex. He was a transplant from Oklahoma. We talked about Okie food. Doc said prove that you’re an Okie at heart. I said I love biscuits and gravy. He said that’s not proof, lots of folks like biscuits and gravy. So I said I put peanut butter on my pancakes, salt on my watermelon and eat Ritz Crackers in milk like it was cereal. Doc got a grin from ear to ear and said no doubt about it, I ate like an Okie.

Needless to say, this skillet supper sings to my Okie heart.

Sausage and Red Bean Skillet with Cornbread Biscuits
Skillet Fixings
1 can (19 oz) Dark Red Kidney Beans
1 cup Yellow Onion
1/2 cup Celery
1/2 cup Bell Pepper, any color
1 tablespoon Butter
1 lb bulk Pork Sausage
1 teaspoon Cajun Seasoning
1 pinch Cayenne Pepper to to taste
14.5 oz can Fire-roasted Diced Tomatoes, undrained

Heat oven to 400 degrees. Rinse beans under cold water and let drain.

Chop onion, celery and bell pepper. Set aside.

In 12-inch ovenproof skillet, melt butter over medium-high heat. Cook sausage with chopped vegetables seasoned with Cajun Seasoning and Cayenne Pepper. Cook for about 8 to 10 minutes, stirring occasionally, until sausage is no longer pink and vegetables are softened.

Stir in beans and fire-roasted tomatoes. Heat to boiling, stirring frequently; remove from heat and set aside.

Cornbread Biscuits
1 pouch Cornbread and Muffin Mix
1 cup Sharp Cheddar Cheese, shredded
2 tablespoons Milk
1 tablespoon Sriracha Sauce
1 Egg

In medium bowl, mix cornbread mix, shredded cheese, milk, Sriracha sauce and egg.

Spoon by the tablespoonfuls over sausage mixture to create a biscuit topping.

Bake 12 to 15 minutes or until cornbread biscuits are cooked through and browned on top.

Garnish Topping
2 or 3 Green Onions, chopped

While the Sausage Skillet bakes, chop green onions and set aside. When ready to serve; top with green onions and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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