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small onion, chopped 
1/4 cup chopped green bell pepper
to 2 tablespoons Epicurean Garlic Extra Virgin Olive Oil
3 cups frozen shoepeg corn, thawed 
plum tomatoes, diced 
1/4 pound andouille sausage, cooked and diced
1/4 cup chopped green onion tops 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Saut√© onion and bell pepper in hot Epicurean Garlic Extra Virgin Olive Oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm