Sausage and Red Bean Skillet with Cornbread Biscuits

By Judge99

Ingredients

• 1tablespoon1 tablespoon butter
• 1lb1 lb bulk pork sausage
• 1cup1 cup chopped yellow onion
• 1/2cup1/2 cup chopped celery
• 1/2cup1/2 cup chopped green bell pepper
• 1teaspoon1 teaspoon Cajun seasoning
• 1/8teaspoon1/8 teaspoon ground red pepper (cayenne)
• 1can1 can (19 oz) Progresso™ dark red kidney beans, drained, rinsed
• 1can1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes, undrained
• 1pouch1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
• 1cup1 cup shredded sharp Cheddar cheese (4 oz)
• 2tablespoons2 tablespoons milk
• 1tablespoon1 tablespoon Sriracha sauce
• 11 egg
• 22 green onions, thinly sliced

Preparation

Step 1

1. 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.
2. Stir in beans and tomatoes. Heat to boiling, stirring frequently; remove from heat.
3. 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.