Succotash Recipe (Non-Veg Succotash Sensation)

Hello Guys, Austin Carter brings you all to Beyond The Bayou Blog, a platform that never fails to meet your expectations. I’m sure y’all heard of this recipe before i.e. Succotash. Corn, veggies, lima beans, and fresh herbs cooked, tossed, or stewed together. But, for me, the version of succotash I had growing up is something taken to a whole another level. You can say it is the cousin of gumbo, the only difference is that it has a lot of vegetables and is mostly a red stew with only a little bit of roux to bring everything together.

This is a dish I would put up against Gumbo and say I love more than Gumbo. My father made this dish mostly and served it with Grilled Octopus and sometimes with Crawfish Hushpuppies. It was something his parents cooked and prepared. Think seafood, fresh veggies, tomatoes, of course, some smokey andouille, and amazing spices stewed together with a little roux.

This is not supposed to be extremely “soupy” but you do not want it super thick either. A tablespoon of roux does the trick to bring everything together in this mixture and make for a delicious meal.

While making this it brought back so many memories. Food does wonders for the soul I truly believe. I hope y’all love this recipe as much as I do. What is one recipe you still cook to this day that your parents made?

Happy eating!

What is Succotash?

Succotash has been around since the 17th century when Native Americans made it. They called it “msickquatash,” meaning a pot of simmering corn with other ingredients depending on the season. In warm months, they used fresh corn, and lima beans, and summer squash, while in colder months, they used dried beans, corn, and pumpkins.

Nowadays, succotash is a popular side dish that typically includes tomatoes and lima beans, sometimes along with green beans, and other vegetables. Most recipes also include salty bacon or pork belly, creamy butter or cream, fresh herbs, broken corn kernels, and red pepper.
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You can get creative with this traditional dish by adding whatever fresh produce you have available. It is one of the versatile recipes that’s perfect for using up extra veggies from your garden or fridge.

How To Make Succotash?

Prepare the Sausage and Ham: In a pan, heat some andouille sausage and cook on medium heat until they’re nicely caramelized, bringing out their rich flavors.

Sauté the Veggies: Add a colorful mix of celery, bell pepper, and onions to the pan. Sauté them until they’re fragrant and start to soften, giving your dish that classic Cajun flair.

Add Corn and Tomatoes: Throw in sweet corn and juicy tomatoes, letting them cook down on medium heat until they’re bursting with flavor, and add a natural sweetness to the dish. Canned tomatoes can be used as a substitute for fresh ones. Just be sure to drain them before adding to the dish.

Create the Savory Broth: Pour in a savory broth made with stock, Worcestershire sauce, Creole seasoning, and a bay leaf. Let everything simmer together and cook for about 30 minutes, allowing the flavors to meld beautifully.

Add Lima Beans and Shrimp: Toss in creamy lima beans and boiled shrimp, along with a bit of roux to thicken the sauce and give it a hearty texture. You can omit the shrimp or replace it with another protein like chicken or even tofu for a vegetarian option.

Season to Perfection: Sprinkle in some cayenne pepper and sprinkle salt to add just the right amount of spice and seasoning to the succotash.

Serve Over Rice: Dish out this delicious succotash over fluffy rice, and garnish with torn basil for a fresh and aromatic finish.

Let’s Try Some Variations!

1. Mix Up the Meat: If you’re not a fan of andouille sausage or ham, no worries! Swap them out for your favorite smoked sausage or bacon. You can even go meat-free and add extra veggies or plant-based protein like tofu.
2. Veggie Variety: Don’t hesitate to switch up the veggies. Instead of celery, green bell pepper, and yellow onion, try using leeks, carrots, or red bell peppers. Toss in some okra, zucchini, or potatoes for added flavor and texture.
3. Broth Options: No shrimp or chicken stock? No problem! Vegetable broth or even plain water works just fine. Just adjust the seasoning to keep the flavors balanced.
4. Spice It Up (or Down): Adjust the seasoning to your taste. Want more heat? Add extra creole seasoning or cayenne pepper. Prefer it milder? Tone down the seasoning or skip the cayenne altogether.
5. Thickening Tricks: No roux? No sweat! You can thicken the dish with a cornstarch slurry or let it simmer longer to reduce naturally. Or skip the thickener for a lighter version.
6. Make It Creamy: If you want your succotash to have more creaminess, you can add cheese or heavy cream to make it creamier.

What to Serve with Succotash?

• Cream Dory Fish
• Poached Fish
• Cornbread Casserole
• Mexican Cornbread
• Chicken Salad

Manage Your Leftovers with This!

1. Let it Cool: Allow your succotash to cool down to room temperature before storing it. This helps it stay fresh longer.
2. Use Good Containers: Put your succotash in clean, airtight containers or resealable bags. Make sure they’re dry before adding the food.
3. Keep it Cold: Store your succotash in the fridge within a few hours of making it. It’ll stay good for 3-4 days in there.
4. Freeze Extra: If you have more succotash than you can eat soon, freeze it. Divide it into smaller portions, leaving space for expansion, and freeze for a few months.
5. Thaw Safely: When you’re ready to eat your frozen succotash, thaw it overnight in the fridge. If you’re in a rush, you can use the microwave or heat it gently on the stove.
6. Heat and Eat: Warm up your succotash on the stove or in the microwave until it’s hot. Stir it occasionally to heat it evenly.
7. Add Flavor: If your succotash seems dry after reheating, add some broth, water, fresh herbs, or lemon juice to make it tastier.
8. Check Before Eating: Always give your leftover succotash a quick smell and look before eating it. If it seems off, it’s best to throw it away to avoid getting sick.

Is This Succotash Recipe Healthy?

Since succotash is primarily a vegetable dish, it can be extremely nutrient-dense and high in vitamins and minerals. Although bacon is called for in this recipe, it’s really only used as a flavoring and not as the main ingredient. Olive oil is thought to be a healthy oil, and butter is used, but not frequently. Being high in antioxidants, herbs, and spices is also beneficial to your health.

Can You Cook Succotash Ahead of Time?

When made in advance, this culinary dish tastes even better when the flavors combine. You may keep succotash in the fridge for three to five days if you seal it well. Just before serving, give this side dish a quick reheat in the microwave or on low heat on the stove, taste it and you are ready to serve.

How Can I Make This Dish Vegetarian?

To Make It Vegetarian, Simply Omit the Sausage, Ham, and Shrimp, and Use Vegetable Stock, Instead of Chicken or Shrimp Stock.