Andouille Succotash

Andouille succotashIt’s winter, the summer vegetables are long gone, and you’re tired of spinach and broccoli. What can you do? Here’s a bit of frozen summer vegetables with the added bonus of sausage. Makes plenty of leftovers for lunch. Delicious with corn bread. Based on a recipe from Epicurious.

  • 4 Tbs butter
  • 1 onion, finely chopped
  • 12 oz. andouille, sliced
  • 3 cups frozen sweet corn (1 lb.)
  • 3 cups frozen baby lima beans (1 lb.)
  • 14 oz can diced tomato
  • 1/4 cup chopped parsley
  • juice of 1 lime

Sautee onions in butter until soft. Add sausage and frozen veggies.  Cook until corn and limas are done, 10-15 mins. Add tomatoes, and simmer 5 more mins. Add parsley and lime, then season to taste with salt & pepper.

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