I’m sure y’all heard of succotash before. 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.
New Orleans Succotash Recipe
This is a dish I would put up against Gumbo and say I love more than Gumbo. My father made this dish mostly as 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 neither. A tablespoon of roux does the trick to bring everything together and to make for a delicious meal.
Take advantage of the beautiful summer tomatoes, corn and beans popping up everywhere and make this recipe asap! Being from New Orleans, I was surrounded by fresh seafood, but luckily I had some shrimp stock in the freezer and was able to find some great fresh shrimp in the grocery store. To make the recipes check out these recipes for shrimp stock and roux. I did not have any blue crabs to throw in, but if you can find some, add in those babies!
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!
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 (can use canned)
- 4 cups shrimp stock or chicken
- 1 teaspoon worchestire sauce
- 2 teaspoons creole seasoning
- 1 bay leaf
- 1 1/2 cup green lima beans, frozen
- 1 pound fresh shrimp, peeled and devined
- 3 tablespoons roux
- a pinch cayenne pepper
- fresh torn basil for garnish
- kosher salt to taste
Instructions:
- In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes.
- Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil.