By Kansas Living

Ingredients

• 12-16 oz. andouille sausage, sliced into coins
• 1 tsp. canola oil
• 2 cups fresh okra coins
• 1 sweet green pepper, seeds and membranes removed, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups sweet corn, fresh or frozen
• 1 cup shelled edamame
• 1 cup grape tomatoes, halved
• kosher salt and freshly ground black pepper, to taste

Instructions

In a large, deep skillet over medium high heat, add oil. When oil is hot, add sausage coins and brown on both sides, stirring occasionally. Remove sausage from pan. Add okra to skillet and cook in pan drippings from sausage, just until okra is browned (don’t over cook okra!) and beginning to soften, then add it to the reserved andouille sausage; keep warm.

Reduce heat to medium; add bell pepper and onions, cooking until softened, approx. 5 minutes; add minced garlic and cook an additional 30 seconds. Add corn, edamame, and tomatoes to the vegetables, as well as the reserved okra and sausage; cook until all ingredients are just heated through. Serve at once, right from the skillet.

Provided in partnership with From the Land of Kansas.