Corn Maque Choux
1 small onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, diced
2 Tbs olive oil
3 cups fresh or frozen corn, thawed
2 plum tomatoes, diced and seeded
1/4 lb Andouille sausage, diced
1/4 cup scallion tops, sliced
1/4 tsp kosher salt
1/4 tsp black pepper
In a large skillet, cook Andouille sausage until done. Remove sausage, reserving fat.
Add olive oil to the pan and sauté the onion, bell pepper and celery until tender. Add corn, tomato and the cooked Andouille and cook over medium heat for 15 minutes, stirring often.
Add scallion tops, pepper and salt to taste. Cook 5 minutes more and serve.
(If you don't have Andouille sausage, you can use any spicy sausage or substitute bacon and add a pinch of cayenne pepper.)
1/4 cup bell pepper, chopped
1/4 cup celery, diced
2 Tbs olive oil
3 cups fresh or frozen corn, thawed
2 plum tomatoes, diced and seeded
1/4 lb Andouille sausage, diced
1/4 cup scallion tops, sliced
1/4 tsp kosher salt
1/4 tsp black pepper
In a large skillet, cook Andouille sausage until done. Remove sausage, reserving fat.
Add olive oil to the pan and sauté the onion, bell pepper and celery until tender. Add corn, tomato and the cooked Andouille and cook over medium heat for 15 minutes, stirring often.
Add scallion tops, pepper and salt to taste. Cook 5 minutes more and serve.
(If you don't have Andouille sausage, you can use any spicy sausage or substitute bacon and add a pinch of cayenne pepper.)
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