Ingredients
- Servings: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
Ingredients
- Servings: 6
- 1 (12 ounce) package al fresco® smoked andouille chicken sausage
- 2 tablespoons extra virgin olive oil
- 3/4 cup fresh white onion, chopped
- 2 cloves fresh garlic, minced
- 2 tablespoons chopped fresh thyme
- 1 1/2 teaspoons dried, ground cayenne pepper
- 1 medium fresh sweet potato, cubed 1/2*
- 1 1/2 cups frozen, cut okra
- 1 cup frozen corn
- 3 cups low fat, unsalted chicken broth
- 3/4 pound raw shrimp, deveined
- 1/4 teaspoon salt
Recipe
Ready Time: 30 mins
- place a large sauce pan over medium heat and coat with the olive oil. saute the onion and garlic for 3 - 4 minutes, stir in the thyme and cayenne for an additional 2 - 3 minutes.
- meanwhile, steam the cubed sweet potatoes in the microwave with 1/8 cup water, covered for 3 - 4 minutes or until just tender.
- add the okra and corn to the onion mixture, and saute for 3 - 4 minutes. stir in the smoked andouille, toss for 2 minutes, and then add the chicken broth and cooked sweet potato. bring to a boil and reduce to a simmer for 5 minutes.
- add the shrimp. cook just until the shrimp are cooked through about 3 - 4 minutes, season with the salt and serve immediately.
