For the Media
Ham and Sausage Jambalaya with Parmesan Cornbread Crust
Filling
2 tablespoon oil
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
3/4 to 1 pound andouille, kielbasa or smoked sausage, sliced
1 cup chopped cooked ham
1 (14 1/2 oz.) can chopped tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried thyme
1/2 to 1 teaspoon ground red pepper (cayenne)
Cornbread
1 egg, beaten
1/4 cup oil
2/3 cup milk
1 cup Martha White® Self-Rising Corn Meal Mix
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley
Heat oven to 425° F. Grease shallow 2 quart baking dish. Heat 2 tablespoon oil in large skillet over medium-high heat. Saute onion, bell pepper and garlic, stirring occasionally until just soft, about 5 minutes. Add sausage and ham cook 5 minutes stirring occasionally. Stir in tomatoes, broth, thyme and red pepper. Bring to a boil; reduce heat and simmer while making cornbread.
Combine egg, 1/4 cup oil, milk, corn meal, Parmesan cheese and parsley; stir until well blended. Pour filling into prepared baking dish. Pour cornbread batter around the edges of filling. Bake at 425° F. for 18 to 22 minutes or until cornbread is golden brown. 6 servings.