2003 Sausage Corn Supper

By boandozzy

One serving (1 cup sausage mixture with 1/2 cup rice) equals 386 calories, 10 g fat (3 g saturated fat), 51 mg cholesterol, 1,172 mg sodium, 54 g carbohydrate, 3 g fiber, 21 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

Originally published as Sausage Corn Supper in Light & Tasty April/May 2002, p13

Ingredients

• 1-1/4 pounds turkey Italian sausage links, casings removed
• 1 medium onion, chopped
• 1 medium green or sweet red pepper, diced
• 3 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
• 1 can (14-3/4 ounces) cream-style corn
• 3 cups hot cooked rice

Details

Servings 6
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the flour, bay leaves, thyme, salt and pepper. Add the tomatoes and corn. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard bay leaves. Serve over rice. Yield: 6 servings.