Creole Succotash
Recipe GLPR2c9ebecee72c43
A hearty New Orleans-style succotash loaded with smoked meats, tender vegetables, and shrimp in a rich tomato base. This classic Creole dish combines okra, lima beans, and corn with smoky pork sausage and ham, finished with succulent shrimp for depth of flavor. Served over rice, it's a complete meal that captures the soul of Louisiana cooking.
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Ingredients
2 tablespoons unsalted butter
1 pound smoked pork sausage, cut crosswise into 3/4-inch slices
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
1 (28-ounce) can crushed tomatoes
1 pound fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces
1 pound fresh or frozen lima beans
1 pound fresh or frozen corn kernels
1 pound boneless smoked ham, cut into 1-inch cubes
2 bay leaves
1/2 teaspoon dried thyme
1 pound shrimp, peeled and deveined
1/2 to 1 cup water, as needed
Directions
Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sliced smoked sausage and cook, stirring occasionally, for about 5 minutes until lightly browned.
Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring frequently, for about 5-7 minutes until the vegetables soften and become fragrant.
Pour in the can of crushed tomatoes with its juices, stirring to incorporate and releasing any browned bits from the bottom of the pot.
Add the bay leaves and dried thyme, then stir in the okra, lima beans, corn, and ham cubes.
Bring the mixture to a simmer. If the dish seems too thick, add water as needed to reach a stew-like consistency.
Reduce heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally, until the vegetables are tender and flavors have melded.
Add the shrimp and stir gently to distribute them throughout the succotash. Continue simmering for 5-7 minutes until the shrimp are opaque and cooked through (internal temperature of 160°F).
Remove from heat and discard the bay leaves. Taste and adjust seasonings as needed.
Ladle the succotash over hot cooked rice and serve immediately.
