Posted by: gdevi | August 11, 2010

Corn & Sausage Casserole

I don’t know about you, but I lose appetite in a big way in summer. My refrigerator for example looks sparse — eggs, butter, different types of cheeses, apple juice, orange juice, watermelon juice (yes! delicious!), strawberries, blueberries, and a bunch of mustard etc. No real food, you see. I make things for D and K  but what I most like to eat in summer for myself is my own version of bruschetta. I buy thick loaves of bread–sourdough, farm, Italian–something other than sliced bread — then I cut big, thick slices of this bread and fry it on both sides in olive oil until they are sort of golden brown on either side. Then I take lots of tomatoes, red onions, and maybe an yellow bell pepper, chop all of this into small pieces, drizzle olive oil and lemon juice or balsamic vinegar (3:1 ratio), mix nicely, garnish with finely chopped coriander/cilantro leaves, and mix again. Add salt to taste and lots of fresh black pepper. Then I spoon some of this mixture onto the bread pieces and eat it. Everything sort of soaks the bread and for me it is like eating popcorn for some other people. I am not kidding–I can eat at least five six pieces of this concoction any time of the day or night. I can eat this every day of my life and I wouldn’t miss a thing.

Anyway, this is a recipe for one of Dayani’s favorite foods — corn and sausage casserole. She is a picky eater but loves this dish. You can use fresh corn or canned corn. It is my variation of the standard corn casserole that I have tweaked over the years with a New Orleans twist to it.–see the bell pepper celery onion bit– standard Cajun base.  If it is green onions it is even better. Or at least I like to think so. Smile smile.

Digression: I want to put a plug in for my favorite Cajun-Creole cookbook, Marcelle Bienvenu’s Who’s Your Mama, Are you Catholic, and Can You Make a Roux? Please buy it, read it, and cook from it. Heaven!

Ingredients

1 can whole kernal corn

1 can creamed corn

2-3 apple chicken sausages ( this is D’s favorite sausage — you can use your favorite kind)

1 green bell pepper

2 medium sized red onions

2 stalks of celery

2 eggs

Half cup plain bread crumbs

Half cup of olive oil

Worcestershire sauce to taste (really enhances the flavor of the sausage or any meat)

Salt and pepper to taste

1 tsp of Cajun seasoning ( any kind — some are better than others; you just need to figure it out for yourself)

Chop the onion, bell pepper, and celery into fine pieces. Saute in 2 tbsps of olive oil until they turn translucent.  Cook the sausage in the same pan and slice into small pieces. Spoon this mixture into a heavy bottomed casserole dish, add the whole corn, creamed corn, two eggs beaten well, salt and pepper to taste, Cajun seasoning, Worcestershire sauce to taste, half cup of the bread crumbs. Mix well. Cover with foil. Bake in a preheated 375 F oven for 45 minutes or until a knife inserted in the center of the casserole comes out clean.

I serve this with a fresh tomato-mozzarella salad. I don’t eat sausage or meat but D who has a fine sense of taste loves it! Wonderful and easy dinner!

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