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Succotash Recipe

By: Author Austin Carter

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Succotash Recipe

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Succotash is a vibrant celebration of fresh, seasonal flavors with deep roots in Southern and Native American cuisine.

This colorful medley of corn and beans blends sweetness and earthiness, making it a wholesome and hearty dish perfect for any occasion.

Featuring tender corn kernels, juicy lima beans, and a hint of smoked paprika, this succotash recipe captures the essence of summer’s bounty with ease.

Its simplicity and adaptability make it a timeless classic, whether you’re preparing it for a family gathering or a cozy weeknight dinner.

This dish isn’t just delicious; it’s also a nutritional powerhouse, packed with fiber, protein, and essential vitamins. Succotash’s versatility shines as both a satisfying side and a flavorful addition to your main courses.

Why I Love This Recipe?

  • Personal Touch: Over time, I’ve added my own twists, like a dash of cayenne for heat or a sprinkle of fresh herbs for brightness.
  • Farm-Fresh Flavor: The use of seasonal corn and beans makes this dish taste like summer on a plate.
  • Simple and Versatile: It fits seamlessly into any meal, from casual weeknights to festive gatherings.
  • Healthy and Satisfying: Packed with nutrients, it’s a wholesome choice that never compromises on taste.
A top-down view of the final shrimp and sausage succotash served over a fluffy bed of white rice in a clean white ceramic bowl. The vibrant dish features golden andouille sausage slices, tender shrimp, lima beans, corn, and tomatoes, garnished beautifully with fresh torn basil. Presented on a spotless white marble countertop, this hearty Southern-style dish looks comforting, well-balanced, and flavorful, perfect for a delicious family meal or dinner party.

Succotash Marvel Recipe

My Succotash Marvel Recipe combines smoked bacon, lima beans, and fresh vegetables with a touch of herbs for a flavorful dish. It's easy to make, perfect for a quick weeknight dinner, and packed with plant-based protein from the lima beans. This dish is a delicious, healthy option for any meal.
4 from 1 vote
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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:

Equipment

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.
    A top-down shot of the black skillet containing browned meat and sautéed vegetables, now mixed with fresh yellow corn kernels and bright red diced tomatoes. The colorful ingredients are gently cooking together, enhancing the natural sweetness and freshness of the dish. Set on a white marble surface, this step enriches the flavor while keeping the texture vibrant and lively.
  • Pour in stock, worchestire sauce, creole seasoning, and bay leaf. Simmer for 30 minutes.
    A top-down image of shrimp stock being poured into the skillet over the corn, tomato, sausage, and vegetable mix. Creole seasoning, Worcestershire sauce, and a bay leaf are also visible, infusing the mixture with deep Southern flavors. The ingredients begin to simmer together on the clean white marble countertop, marking a transition into a rich and hearty stew-like base.
  • Add lima beans, shrimp, and roux. Cook until shrimp is done.
    A top-down photo showing frozen green lima beans, peeled and deveined shrimp, and dark roux added to the simmering skillet of sausage and vegetable mixture. The shrimp are starting to turn pink as the roux thickens the broth. The vibrant and diverse ingredients come together in one pan, placed on a clean white marble countertop, creating a comforting Southern dish with bold, layered flavors.
  • Season with cayenne pepper and salt.
    A top-down shot of the finished shrimp and sausage succotash being seasoned with a light sprinkle of cayenne pepper and kosher salt. The shrimp are perfectly cooked and the broth has thickened, enveloping all ingredients. The skillet is still on the white marble surface, highlighting the final adjustments before serving to elevate the flavor and bring out the warmth of the spices.
  • Serve over rice, garnished with torn basil.
    A top-down view of the final shrimp and sausage succotash served over a fluffy bed of white rice in a clean white ceramic bowl. The vibrant dish features golden andouille sausage slices, tender shrimp, lima beans, corn, and tomatoes, garnished beautifully with fresh torn basil. Presented on a spotless white marble countertop, this hearty Southern-style dish looks comforting, well-balanced, and flavorful, perfect for a delicious family meal or dinner party.

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 25g | Protein: 30g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 900mg | Fiber: 5g | Sugar: 8g
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These Tips Are Pure Bliss!

  • Use Fresh Corn: Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, which fades over time.
  • Cutting Corn Off the Cob: I find it easiest to lay the corn on a cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
  • Using Frozen Corn: If you can’t find fresh corn or want to save time, use defrosted frozen corn. It tastes much better than canned corn. When adding it to warm oil in the skillet, watch out for splatters.
  • Don’t Overcook: To keep the textures of all the veggies strong, avoid overcooking. If you do, everything will soften and become mushy.
  • Let it Rest: After cooking, let the dish rest for a bit. This allows the flavors to mingle and develop into something truly delicious.

What to Serve with Succotash?

A top-down view of the final shrimp and sausage succotash served over a fluffy bed of white rice in a clean white ceramic bowl. The vibrant dish features golden andouille sausage slices, tender shrimp, lima beans, corn, and tomatoes, garnished beautifully with fresh torn basil. Presented on a spotless white marble countertop, this hearty Southern-style dish looks comforting, well-balanced, and flavorful, perfect for a delicious family meal or dinner party.

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4 from 1 vote (1 rating without comment)