1 small onion, chopped
1/4 cup chopped green bell pepper
1 to 2 tablespoons olive oil
3 cups frozen shoepeg corn, thawed
2 plum tomatoes, diced
1/4 pound andouille sausage, cooked and diced
1/4 cup chopped green onion tops
1/4 teaspoon salt
1/4 teaspoon pepper

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SAUTÉ onion and bell pepper in hot oil in a large skillet
over medium heat 8 minutes or until tender.
Add corn, tomato, and sausage;
cook, stirring often, 15 minutes.
Stir in green onions, salt, and pepper; cook 5 minutes.
Prep: 10 min., Cook: 28 min.

Georgette M. Dugas
Crowley, Louisiana

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