Red Beans and Rice
Broccoli Cornbread
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Ingredients
- 1 (14-oz) pkg smoked sausage link, sliced
- 1 (16-oz) pkg dried red beans, rinsed
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 tsp Cajun seasoning
- 1 (48-oz) carton chicken broth
- 1½ cups long-grain white rice
Instructions
- Cook sausage in a large nonstick skillet 8 to 10 minutes or until browned on both sides; drain.
- Stir together sausage, red beans, onion, bell pepper, celery, Cajun seasoning, and broth in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 10 hours, stirring during last hour.
- Meanwhile, cook rice according to package directions. Divide rice among 6 shallow bowls. Top with bean mixture.
Side Dish Ingredients
- 1 (12-oz) pkg frozen chopped broccoli, thawed
- ½ cup butter, melted
- 1 (8.5-oz) pkg cornbread mix
- 1 cup shredded Cheddar cheese
- 4 large eggs, lightly beaten
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 375°F. Squeeze excess water from thawed broccoli; set aside.
- Stir together broccoli, butter, cornbread mix, cheese, eggs, and salt in a large bowl. Pour batter into a lightly greased 11- x 7-inch baking dish.
- Bake 20 minutes or until a wooden pick inserted in center comes out clean. Cut into squares.
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