Down on the Bayou (Mock Maque Choux)

I do not claim to be an expert in cooking, much less cooking in the Cajun style. I do, however, claim to be an expert on what tastes good to my buds. Friends - this one did. I did some straying away from the original recipe, which I think did some straying from the classic recipe. Any Cajun food purist out there - just ignore this. And ignore the delusional statement that I just made thinking that food purist read this blog.
Moving on.
Anyone out there who reads Southern Living may find that this recipe looks familiar. That's because it was featured on the cover this last month. I just made a few minor adjustments to make it more WW friendly. My favorite thing about this meal was how fresh it was. The color was great, too. You always hear people saying "Eat like the rainbow!" This one does that for you. Pretty simple to prepare as well, just some chopping. Run out to your local farmers market this weekend and pick this stuff up!

Mock Maque Choux
adapted from Southern Living

7 oz smoked turkey sausage
Tonys (to taste)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
2 cups (about 4 ears) fresh corn
1 cup fresh okra, sliced
1 cup (about 2) peeled, seeded, and diced tomato
salt and pepper to taste

Spray large skillet with cooking spray. Add sausage, season with Tonys. Brown over medium high heat, about 3 minutes. Add onion, bell pepper, garlic and saute for about five minutes or until tender. Add corn, okra, and tomato. Cook, stirring often, for about ten minutes. Season with salt and pepper.

Serving size 1 cup
WW points 2

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