1 (10 oz.) box baby lima beans
1 (10 oz.) box frozen whole kernel corn
1/2 lb. smoked sausage
1/3 c. shortening (I use vegetable oil)
1/3 c. flour
3 1/2 c. hot water
1 c. chopped onion
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper

Soak boxes of beans and corn in hot water to partially defrost. Cut sausage into slices about 1/2" thick. Brown sausage in heated oil or shortening. Remove sausage and set aside. Make medium colored roux with shortening and flour. Saute onions in roux for five minutes. Add beans, corn, sausage and bay leaf to roux and stir to coat. Bring mixture to a slow simmer. Add water gradually, season with salt and pepper and simmer for 45 minutes, until gravy has thickened. Serve over hot rice. Serves 4 to 6.