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Individual Cajun Tamale Pies
Bubbling hot and crowned with melted cheddar, these individual tamale pies pack serious Louisiana-inspired flavor into single-serving ramekins. You'll build a hearty base of sliced andouille sausage, red beans, and sweet bell peppers simmered in a spiced tomato sauce. A thick, comforting layer of freshly cooked cornmeal blankets the spicy filling, soaking up all those rich juices as it bakes. It's a deeply satisfying, warming dinner that brings everyone running to the table.
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
- 1Preheat the oven to 350°F. Coat six 12- to 16-ounce ramekins with nonstick cooking spray.
- 2Mix the cornmeal and 1/2 cup of the water in a small bowl. In a medium saucepan, bring the remaining 2 1/4 cups of water and the salt to a boil. Stir in the cornmeal mixture.
- 3Cook over medium heat for 2 to 4 minutes, stirring constantly so the cornmeal doesn't clump, until the mixture boils and thickens. Reduce the heat to low, cover, and simmer for about 10 minutes, stirring occasionally until very thick. Remove from the heat and keep covered.
- 4Warm the olive oil in a large skillet over medium-high heat. Add the chopped bell peppers and onion. Cook for 3 minutes, stirring frequently, until the vegetables soften slightly.
- 5Stir the sliced sausage, drained beans, undrained diced tomatoes, tomato sauce, paprika, garlic powder, and dried thyme into the skillet. Bring the mixture to a boil.
- 6Reduce the heat and simmer uncovered for 10 to 12 minutes. Stir frequently until the liquid reduces and the sauce thickens.
- 7Spoon about 1 cup of the sausage mixture into each prepared ramekin and place them on a large baking sheet. Spread a scant 1/2 cup of the cooked cornmeal over the filling in each dish, spreading it to seal the edges.
- 8Bake uncovered for 15 to 20 minutes until the filling bubbles. Scatter 2 tablespoons of shredded cheddar cheese over each pie and bake for another 3 to 5 minutes until the cheese melts. Let the pies rest for 5 minutes before serving so the filling can set slightly.
Notes
- Spice level: Andouille sausage provides a traditional Cajun kick. If you prefer a milder flavor, substitute any fully cooked smoked sausage you like.
- Serving: Pass your favorite hot pepper sauce at the table for an extra layer of heat.
- Make ahead: You can prepare the sausage and bean filling up to 2 days in advance. Store it in an airtight container in the fridge, then reheat gently before assembling the pies.