Cajun Hominy

Yield: 2 main dishes, 4-6 sides

Ingredients

1/2 pound Andouille sausage, cut in half lengthwise and then cut in 1/4” thick slices or 1/4 pound Andouille sausage and 1/4 pound bacon

1 cup chopped onion

Salt

2 cups (approximately 1 pound 13 ounces canned) hominy

½ cup green bell pepper, thinly chopped

1-2 tablespoon peanut oil

1/8 teaspoon freshly ground pepper

1 – 1 1/2 teaspoon Cajun blend (to taste)

Steps

1. Drain and rinse hominy in a colander.
2. Line a tray with a clean flour sack towel.
3. Place as a single layer on a towel and allow to dry while preparing the rest of the ingredients.
4. Heat a medium-sized cast iron skillet over medium heat.
5. Add sausage, piece by piece, until a single layer is formed in the bottom of the skillet.
6. Fry sausage until browned on all sides. Remove pieces to a bowl when they are browned.
7. Repeat process until all of the sausage is crisp.  If also using bacon, repeat steps 4-7 to crisp the bacon.
8. If skillet is dry, measure 1 tablespoon peanut oil into the skillet.
9. When hot, add onions. Sprinkle onions with salt. Saute until translucent.
10. Add green bell pepper and saute 3 minutes.
11. Add onions and green bell pepper to bowl of sausage.
12. Turn heat to medium high.
13. Add 1 tablespoon peanut oil to skillet. When it shimmers, add hominy to skillet.
14. Stir to coat hominy with oil. Sprinkle with pepper and Cajun blend.
15. Cover skillet with lid.
16. Fry until the hominy starts to “pop” with some regularity in the pan, stirring occasionally. The hominy will form a slight crust.
17. Add bacon, onion, and green bell pepper. Heat through.
18. Place in a serving bowl.
19. Serve.