Succotash: One Skillet Okra and Sausage Maque Choux

Succotash: One Skillet Okra and Sausage Maque Choux

July 26, 2017 | Recipes

12-16 oz. andouille sausage, sliced into coins
1 tsp. canola oil
2 cups fresh okra coins
1 sweet green pepper, seeds and membranes removed, diced
1 small yellow onion, diced
2 cloves garlic, minced
3 cups sweet corn, fresh or frozen
1 cup shelled edamame
1 cup grape tomatoes, halved
kosher salt and freshly ground black pepper, to taste

In a large deep skillet over medium high heat, add oil; when oil is hot, add sausage coins and and brown on both sides, stirring occasionally.  Remove sausage from pan.  Add okra to skillet and cook in pan drippings from sausage, just until okra is browned (don’t over cook okra!) and beginning to soften, then add it to the reserved andouille sausage; keep warm.

Reduce heat to medium; add bell pepper and onions, cooking until softened, approx. 5 minutes; add minced garlic and cook an additional 30 seconds.  Add corn, edamame, and tomatoes to the vegetables, as well as the reserved okra and sausage; cook until all ingredients are just heat through.  Serve at once, right from the skillet. 

Kitchen Tip: If you don’t have grape tomatoes on hand, substitute a 14 oz. can of diced tomatoes, drained well, instead.  

Popular Categories

Popular Tags

Archive