Updated 08/26/2010 05:00 AM
Recipe: Corn with Andouille Sausage
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4-6 as a side
- 1/2 cup diced white onion
- 1/2 cup deseeded and diced green pepper
- 1/2 cup diced celery
- Corn from 5-6 ears corn (about 3 cups total)
- 3 links Andouille sausage, halved and sliced into 1/4 inch pieces
- Vegetable oil for sautéing veggies
- Salt and pepper to taste
Use a large sauté pan, with a splash of vegetable oil, to sauté 1/2 cup each of diced white onion, celery and green pepper.
After those have softened up for a couple of minutes, add 2-3 links of chopped andouille sausage and get those going.
After the sausage has browned for 5-6 minutes, add 5-6 ears of corn or about 3 cups total and get that going.
It's up to you how long you want to cook the corn, it really doesn't need to go much more than 3-4 minutes and then season it with a little salt and pepper and it's good to go.
Use frozen corn if you don't have fresh. Serve with any simply cooked pork, chicken or seafood.