Cajun Maque Choux With Basil

This is a Cajun version of a dish, that I decided to Italianise. Make sure to use good frozen corn, such as "Silver Queen" type, for excellent results. The dish is good when it is done, but if allowed to come to room temperature, and reheated, it will quickly develop even more flavor.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  andouille sausage (about 4 ounces)
• 1  tablespoon olive oil or 1  tablespoon  vegetable oil
• 1  small-medium onion, finely chopped
• 1⁄2 green bell pepper, peeled, seeded, cored, chopped
• 1  garlic clove, minced
• 2  small-medium fresh tomatoes, peeled, seeds scooped, flesh diced
• 3  cups frozen corn, thawed
•  salt
•  pepper
• 1⁄2-1  lemon, juice of
• 15 -40  fresh basil leaves

Directions

1. Skin the sausage, break it to pieces.
2. Heat a 10-12-inch sauté pan with a lid, and add the oil, and the sausage, cook very brown. Stir all the while and allow it not to be in too large of pieces.
3. Remove from the skillet to a plate, retaining the drippings. Add the onion. Cook till lightly gold, adding the bell pepper, when the pepper wilts, stir in the garlic, and when it is fragrant, stir in the prepared tomatoes. Cook for about 2 minutes.
4. Stir in the corn, add salt and pepper. Stir the crumbled sausage back into the pan. Deglaze with the lemon juice.
5. When it comes to a simmer, cover and cook on medium or medium-low heat, gently, for about 10 minutes. Uncover, raise the heat slightly if there are juices to be evaporated, and simmer uncovered for 5 minutes longer.
6. Tear in the basil, into pieces, and cook for about two minutes, or not even that. Correct for salt and pepper, if needed.