Andouille Succotash
From peetabear 15 years ago
- 20 minutes to make
- Serves 6
this is another recipe from my box of "ripped out" recipes.. it is from Bon Appétit | February 2002 magazine
Ingredients
- • 2 tablespoons (1/4 stick) butter shopping list
- • 1/4 cup minced onion shopping list
- • 2 cups frozen baby lima beans, thawed shopping list
- • 2 cups frozen sweet corn, thawed shopping list
- • 6 ounces andouille sausage*, thinly sliced into rounds shopping list
- • 2 cups chopped seeded fresh tomatoes (about 3) shopping list
- • 2 tablespoons chopped fresh parsley shopping list
- • 2 teaspoons fresh lime juice shopping list
- note: shopping list
- * Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in this recipe shopping list
How to make it
- Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes.
- Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes.
- Add tomatoes and cook 3 minutes longer.
- Mix in parsley and lime juice. Season to taste with salt and pepper and serve.
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