After a quick visit to the crisper drawer and pantry I had the beginnings of what would be supper. The only thing left was a little cooking time and a seasoning experiment.
For lack of a better idea I am calling this Corn Sausage Stew
2 tablespoons olive oil
1 large onion, chopped
1 medium red sweet pepper, chopped
1 small bell pepper, chopped (I would have preferred more but this was all I had)
2 zucchini, sliced in "coins"
1 clove garlic, minced
1 pound smoked sausage sliced in "coins"
1 can petite chopped tomatoes, drained of most of the liquid
2 small cans of niblet corn (again I only had the smaller cans)
1/2 teaspoon seasoned salt (You may need more. I am not a salt lover and thought it was too salty)
dash onion powder
dash celery salt
1/2 teaspoon powdered coriander
1/2 teaspoon black pepper (I used white pepper because I was out of black pepper)
dash cayenne pepper (optional)
juice of 1/2 lime
Heat the olive oil in a large an an wilt the onions, add the peppers and cook until they begin to soften then toss in the zucchini. Cook until it bends a bit then add the garlic and sausage. Heat the sausage through stirring continuously so the garlic will not burn adding the tomatoes and corn. Stir well and add the seasonings. I let it cook on a mid low heat for about 15 minutes just so the flavors would marry. Right before serving I squeezed the lime juice over it and stirred it through.
Serve in bowls and pass the Chulula. We thought this was really good and will add this to our regular rotation as it, but I am really looking forward to having this in the summer. I think with fresh corn and fresh tomatoes this will be remarkable.
And for your listening pleasure Wide Spread Panic"Thought Sausage" I even did a little home cooking with this link since the arena is our local ampitheater.