Succotash Recipe (Non-Veg Succotash Sensation)

new-orleans-succotash-recipe-www-beyondthebayoublog-com-5-1137099
Hit the Rating button
Non-Veg Succotash Marvel Recipe
Indulge in the bold flavors of Cajun cuisine with this hearty and aromatic shrimp and sausage gumbo. Packed with andouille, shrimp, and vegetables, it's a soul-warming dish perfect for any occasion.

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 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 make 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, 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, bell peppers, and other vegetables. Most recipes also include salty bacon or pork belly, creamy butter or cream, and fresh herbs.

You can get creative with succotash by adding whatever fresh produce you have available. It’s a versatile dish that’s perfect for using up extra veggies from your garden or fridge.

Overview: How To Make Succotash?

Overview How To Make Succotash

Howdy folks, Austin Carter here, and I’ve got a mouthwatering recipe to share with y’all today! We’re diving into the heart of Southern cooking with my signature succotash recipe.

First up, we brown some delicious andouille sausage and ham to get those rich flavors going. Then, we toss in a colorful mix of celery, bell pepper, and onions, giving our dish that classic Cajun kick.

Once those veggies are fragrant, we add sweet corn and juicy tomatoes to the mix, letting them cook down until they’re bursting with flavor. Then, we pour in a savory broth made with stock, Worcestershire sauce, Creole seasoning, and a bay leaf, letting it all simmer and meld together for about 30 minutes.

Next, we toss in creamy lima beans, plump shrimp, and a bit of roux to thicken things up. A sprinkle of cayenne pepper and salt gives it just the right amount of spice.

Finally, we serve this hearty dish over fluffy rice, garnished with torn basil for a fresh finish. It’s a taste of the South you won’t soon forget!

new-orleans-succotash-recipe-www-beyondthebayoublog-com-5-1137099

Non-Veg Succotash Marvel Recipe

Indulge in the bold flavors of Cajun cuisine with this hearty and aromatic shrimp and sausage gumbo. Packed with andouille, shrimp, and vegetables, it's a soul-warming dish perfect for any occasion.
Hit the Rating button
Print Pin
Course: Side Dish
Cuisine: Cajun and Creole cuisine
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 375kcal
Author: Austin Carter
Servings: 6

Equipment

  • Pot
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Stirring Spoon

Ingredients

  • 12 ounces andouille sausage, sliced
  • 1/2 cup smoked country ham, roughly chopped
  • 1/2 cup celery , diced
  • 1/2 cup green bell pepper, diced
  • 1 cup  yellow onion, diced
  • 1 cup fresh corn, shucked
  • 3 cups fresh tomatoes, diced
  • 4 cups shrimp stock or chicken
  • 1 tsp worchestire sauce
  • 2 tsp creole seasoning
  • 1 bay leaf
  • 1,1/2 cup green lima beans, frozen
  • 1 pound fresh shrimp, peeled and devined
  • 3 tbsp roux
  • a pinch cayenne pepper
  • fresh torn basil for garnish
  • kosher salt to taste

Instructions

  • Cook andouille sausage and ham until browned. Add celery, bell pepper, and onions, cook briefly. Mix in corn and tomatoes, cook for a few more minutes.
  • Pour in stock, worchestire sauce, creole seasoning, and bay leaf. Simmer for 30 minutes.
  • Add lima beans, shrimp, and roux. Cook until shrimp is done.
  • Season with cayenne pepper and salt.
  • Serve over rice, garnished with torn basil.

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 25g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 900mg | Fiber: 5g | Sugar: 8g
Keyword best succotash recipe, recipe for succotash, succotash recipe, succotash recipe southern, traditional succotash recipe, what is in succotash

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. Throw 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?

What to Serve with Succotash

Managing leftovers!

  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.

Frequently Asked Questions (FAQs)

Q: Which variation of corn is used to make succotash?

A: Sweet corn is typically used to make succotash. Its tender kernels add a delicious sweetness to the dish, complementing the other ingredients like beans and tomatoes perfectly.

Q: Can I make this recipe without shrimp?

A: Of course! You can omit the shrimp or replace it with another protein like chicken or even tofu for a vegetarian option.

Q: Can I use canned tomatoes instead of fresh?

A: Yes, canned tomatoes can be used as a substitute for fresh ones. Just be sure to drain them before adding to the dish.

Q: How can I make this dish vegetarian?

A: To make it vegetarian, simply omit the sausage, ham, and shrimp, and use vegetable stock instead of chicken or shrimp stock.

Q: Can you make succotash ahead of time?

A: When made in advance, succotash 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 the dish a quick reheat in the microwave or on low heat on the stove.