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.
Succotash Marvel Recipe
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
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?
