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Cajun Tamale Pies
These individual Cajun tamale pies pack bold, savory flavors into single-serving ramekins. A hearty filling of sliced andouille sausage, red beans, bell peppers, and tomatoes simmers with paprika and thyme to build a rich base. A thick layer of freshly cooked cornmeal blankets the spicy mixture, sealing in the heat and moisture. A final topping of melted cheddar cheese adds a comforting finish. Serve these bubbling pies on a chilly weeknight when you need a warming, satisfying dinner.
Ingredients
- 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)
Instructions
- 1Prepare hot pepper sauce to serve alongside the finished dish if you prefer extra heat.
- 2Coat six individual 12- to 16-ounce ramekins with nonstick cooking spray and set them aside.
- 3Combine the cornmeal and a half cup of water in a small bowl. Bring the remaining two and a quarter cups of water and the salt to a boil in a medium saucepan, then stir in the cornmeal mixture.
- 4Cook the mixture over medium heat for two to four minutes, stirring continuously until it boils and thickens, then lower the heat.
- 5Cover the saucepan and let it simmer for about 10 minutes, stirring occasionally until the cornmeal becomes very thick. Remove the pan from the heat and keep it covered.
- 6Preheat your oven to 350 degrees Fahrenheit. Warm the olive oil in a large skillet over medium-high heat, then add the chopped bell peppers and onion. Cook the vegetables for three minutes, stirring often until they soften slightly.
- 7Mix the sliced sausage, drained beans, undrained diced tomatoes, tomato sauce, paprika, garlic powder, and dried thyme into the skillet. Bring the contents to a boil.
- 8Lower the heat and let the skillet simmer uncovered for 10 to 12 minutes. Stir the mixture frequently until the liquid reduces and the sauce thickens.
- 9Spoon about one cup of the sausage mixture into each prepared ramekin and arrange them on a large baking sheet. Spread just under a half cup of the cooked cornmeal over the filling in each dish, making sure to seal the edges.
- 10Bake the pies uncovered for 15 to 20 minutes until the filling bubbles. Scatter two tablespoons of shredded cheddar cheese over each pie and bake for another three to five minutes until the cheese melts completely.
- 11Allow the baked pies to rest for five minutes before serving them with the hot pepper sauce.
- 12Select a milder fully cooked sausage instead of andouille if you want to reduce the overall spice level of the dish.