Louisiana Style Succotash

Post date: Oct 13, 2015 3:22:12 PM

2 Tbsp. olive oil, divided

6 ounces Andouille sausage, cut into 1/2 inch cubes

2 large red bell peppers, cut into 1/2 inch pieces

1/2 large red onion, chopped

Coarse kosher salt, to taste

Freshly ground black pepper, to taste

1 16 oz. pkg. frozen baby lima beans, partially or completely thawed

1 16 oz. pkg. sweet corn, partially or completely thawed

1 cup gluten free chicken broth

1/3 cup heavy whipping cream

1/4 tsp. cayenne pepper

2 Tbsp. minced fresh marjoram

Directions:

Heat 1 Tbsp. oil in a large, heavy nonstick skillet over medium heat. Add the sausage cubes and saute until they begin to brown, stirring frequently, about 6 minutes. Transfer sausage to a plate.

Add remaining 1 Tbsp. oil to the skillet. Then add bell peppers and onions. Sprinkle with salt and pepper and saute until onions are translucent, about 8 minutes. Add lima beans and cook until beginning to soften, stirring occasionally, about 5 minutes. Add the corn, broth, cream, and cayenne pepper and sausages with any juices on the plate.

Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer until corn and beans are cooked through, stirring occasionally, about 10 minutes.

Stir marjoram into succotash. Taste and adjust seasonings. Serve hot or at room temperature. (Can be made ahead. Cool slightly, cover and refrigerate. Reheat in a microwave before serving, if desired.)