Cajun Tamale Pies

[ Prep Time: 45 Minutes | Start to Finish: 1 Hour 15 Minutes | 6 servings ]

  • ¾ cup yellow cornmeal
  • 2¾ cups water
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup coarsely chopped green bell pepper
  • ½ cup coarsely chopped yellow bell pepper
  • ½ cup coarsely chopped onion
  • 12 oz gluten-free chicken and turkey Andouille sausage, cut into ½-inch slices
  • 1 can (15 oz) red beans or dark red kidney beans, drained, rinsed
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¾ cup shredded Cheddar cheese (3 oz)
  •   Hot pepper sauce, if desired

  1. Spray 6 (12- to 16-oz) individual baking dishes (ramekins) with cooking spray (without flour). Set aside.

  2. In small bowl, mix cornmeal and ½ cup of the water. In 3-quart saucepan, heat remaining 2¼ cups water and the salt to boiling. Add cornmeal mixture, stirring constantly. Cook over medium heat 2 to 4 minutes, stirring constantly, until mixture thickens and boils. Reduce heat.

  3. Cover and simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat; cover. Set aside.

  4. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add bell peppers and onion. Cook, stirring frequently, 3 minutes or until crisp-tender. Stir in sausage, beans, tomatoes, tomato sauce, paprika, garlic powder and thyme. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes, stirring frequently, until liquid is reduced and sauce is thickened.

  5. Divide mixture evenly among baking dishes, about 1 cup each. Place on 15x10x1-inch pan. Spoon and spread a scant ½ cup cornmeal mixture over filling in each baking dish, sealing to edges.

  6. Bake uncovered 15 to 20 minutes or until filling is hot and bubbly. Sprinkle each with 2 tablespoons cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with hot pepper sauce.

1 Serving: Calories 350; Total Fat 13g (Saturated Fat 5g; Trans Fat 0g); Cholesterol 60mg; Sodium 1200mg; Total Carbohydrate 36g (Dietary Fiber 6g); Protein 20g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, 1 Medium-Fat Meat, ½ High-Fat Meat, ½ Fat Carbohydrate Choices: 2½

Gluten-free andouille sausage has a great heat level for spice lovers, but if you like a milder flavor, substitute any gluten-free fully cooked sausage that you like.