Cajun Corn Maque Choux




1 small onion, chopped
¼ cup chopped green bell pepper
1 to 2 Tablespoons Epicurean Spanish Olive Oil
3 cups frozen shoepeg corn, thawed
¼ pound andouille sausage, cooked and diced
¼ cup chopped green onion tops
¼ teaspoon salt
¼ teaspoon pepper


Saute’ onion and bell pepper in Epicurean Spanish Olive Oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato and sausage; cook stirring often, 15 min. Stir in green onions, salt and pepper. Cook 5 min.

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Sat  11a - 7p

Sun 12p - 5p

Curbside Service


Mon Thru Sat  11a - 6p

Sun 12p - 5p

(615) 895-0007

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN


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