1 Poblano Pepper (seeded and chopped)
1/2 White Onion (chopped)
1 cup Grape Tomatoes (halved)
2 Chicken Andouille Sausage Links
1/4 cup Chicken Stock
1-1/2 tbs Canola Oil
This side dish recipe calls for smoked corn — but — you can use fresh corn without smoking it. Just omit the Chicken stock. Follow the recipe and you will see. (1.) Remove corn silk (leaving husks intact) and soak fresh corn under water for one hour. Dry corn and lightly coat in oil and add salt and pepper and close husks back around the ears. Smoke corn and chicken sausage for one hour at 200˚F. Once cooled, shave corn into bowl and set aside. Chop sausage and put aside. If using fresh corn, clean and shave from ears into bowl with the liquids that comes from the corn. (2.) Saute poblano peppers and onions in oil until onions are translucent. (3.) Mix together corn, sausage, tomatoes into the peppers and onions and add chicken stock. Reduce heat to low and cover for 5-10 minutes until hot.
Délicieux!
No comments:
Post a Comment