This great traditional dish has been given a boost with some local andouille and okra to make it a whole meal! Make it without the andouille for a great side dish!
Ingredients:
- 2 tbsp. olive oil
- 1 c. chopped green bell pepper
- 1 c. chopped sweet onion
- 3 links of Firsthand Foods andouille sausage, diced
- 2 c. sliced fresh Nourishing Acres okra
- 4 garlic cloves, minced
- 3 c. fresh corn kernels – white or bi-color
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1/2 c. heavy cream (or more if you want it to be creamier)
- hot sauce of your choice – to taste
Directions:
- In a large skillet, over medium high heat, add the olive oil.
- When the olive oil is shimmering, add the green pepper and onions. Sauté until tender.
- Add andouille to the pan and continue to sauté for one minute more.
- Add the okra and cook for about 2 minutes, stirring occasionally.
- Add garlic to the pan and cook about one minute.
- Add the corn, salt, pepper, cream, and hot sauce. Cook for two or three minutes and check the corn to tenderness. The corn should pop when you bite into it. Remove from heat.
- Check for seasoning and add more salt, pepper, or hot sauce, as needed.