Creole Succotash From Treme Recipes

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CREOLE SUCCOTASH FROM 'TREME'



Creole Succotash from 'Treme' image

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork.

Provided by Kate Williams

Categories     Entree     Side Dish     Mains     Sausage     Sides

Yield 8

Number Of Ingredients 15

2 tablespoons unsalted butter
1 (28-ounce) can crushed tomatoes
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
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 smoked pork sausage, cut crosswise into 3/4-inch slices
1 pound boneless smoked ham, cut into 1-inch cubes
2 bay leaves
Pinch of dried thyme
1/2 to 1 cup water, if needed
1 pound medium shrimp, peeled and deveined
Hot cooked rice for serving

Steps:

  • In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
  • Stir in the okra, lima beans, corn, sausage, ham, bay leaves, and thyme. Cook, still uncovered, until vegetables are soft, about 1 hour, stirring occasionally. If the mixture seems dry toward the end of the cooking time, stir in water to moisten, a little at a time, then cover the pan and continue cooking.
  • Reduce the heat to low and stir in the shrimp. Cook, stirring often, until the shrimp are cooked through and the flavors have blended, about 15 minutes longer. Remove from the heat. Mound the rice on large plates, spoon the succotash over the rice, and serve at once.

Nutrition Facts : Calories 421 kcal, Carbohydrate 44 g, Cholesterol 60 mg, Fiber 9 g, Protein 22 g, SaturatedFat 7 g, Sodium 702 mg, Sugar 12 g, Fat 20 g, ServingSize serves 8, UnsaturatedFat 0 g

CAJUN MAQUE CHOUX / CAJUN SUCCOTASH



Cajun Maque Choux / Cajun Succotash image

This side dish is an excellent acccompaniment to any Cajun or Creole entree. Maque Choux usually does not contain okra, that's my little enhancement!

Provided by Grace Lynn

Categories     Corn

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 slices bacon
2 tablespoons butter
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, finely chopped (optional)
3 cloves garlic, minced
4 cups corn kernels, fresh or thawed frozen
2 cups sliced okra
2 tomatoes, peeled,seeded and chopped
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste
1 cup chicken broth

Steps:

  • Cook bacon in a frying pan until crisp.
  • Drain on paper towels, crumble and set aside.
  • Melt butter in the bacon fat over medium heat.
  • Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
  • Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
  • Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
  • Remove from heat.
  • Stir in crumbled bacon and serve.

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