Succotash Sausage Soup Food

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BEST-EVER SUCCOTASH



Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

  • Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  • While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  • Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  • Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH WITH SAUSAGE AND SHRIMP



Succotash With Sausage and Shrimp image

Succotash embodies the proverb "If it grows together, it goes together." This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. - the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

Provided by Vallery Lomas

Categories     salads and dressings, vegetables, main course, side dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces Andouille sausage, diced
1 large yellow onion, diced
1/2 large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 1/2 cups)
2 large ripe tomatoes, coarsely chopped
3/4 teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
1/2 packed cup fresh basil leaves, finely chopped

Steps:

  • Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
  • While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
  • Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
  • Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
  • Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
  • As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
  • Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

CLASSIC SUCCOTASH



Classic Succotash image

Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.

Provided by Southern Living Test Kitchen

Time 1h10m

Yield Makes 6 servings

Number Of Ingredients 12

2 cups fresh lima beans
1/2 small yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium-size sweet onion, chopped
3 cups fresh corn kernels (about 6 ears)
1 pt. cherry tomatoes, halved
2 tablespoons unsalted butter
1 tablespoon red wine vinegar
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives

Steps:

  • Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
  • Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.
  • Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE



Summer Italian Vegetable Succotash with Sausage image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 19

3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed
2 medium yellow squash, chopped
2 medium zucchini, chopped
1 large eggplant, chopped
1/2 medium onion, chopped
1 small package button mushrooms, chopped
4 ounces okra, sliced
3 cloves garlic, minced
1/2 large jalapeno, minced
One 18-ounce can crushed tomatoes
4 cups chicken broth
1/4 cup white wine
2 tablespoons red wine vinegar
3 tablespoons chopped fresh oregano
10 leaves fresh basil, chopped
1 teaspoon sugar
Salt and pepper
1 cup shredded Parmesan

Steps:

  • Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

SUCCOTASH SAUSAGE SOUP



Succotash Sausage Soup image

Make and share this Succotash Sausage Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup unsalted butter
1 lb kielbasa, cut into thin half-moons
2 cups chopped leeks, white and light green parts only
3 garlic cloves, chopped
1 large red bell pepper, finely chopped
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
6 cups chicken stock
2 cups frozen baby lima beans, thawed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (14 ounce) can cream-style corn
1 1/2 cups white corn kernels (fresh or frozen or thawed)
1/2 cup whipping cream
fresh thyme leave

Steps:

  • In a large heavy pot, melt butter over medium heat.
  • Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
  • Sprinkle with flour and thyme; saute for 2 minutes.
  • Gradually whisk in stock.
  • Add lima beans, salt, and pepper; bring to a boil, stirring often.
  • Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
  • Add cream-style corn and corn kernels; simmer for 10 minutes.
  • Stir in cream.
  • Taste and adjust seasoning with salt and pepper, if necessary.
  • Reheat until steaming, stirring often; do not let boil.
  • Ladle into heated bowls and garnish each with a few thyme leaves.

SUCCOTASH SOUP



Succotash Soup image

Bacon is the key ingredient in this savory combination of lima beans, corn, and tomatoes. I used a crockpot but it could easily be adapted to the stovetop.

Provided by Marla Swoffer

Categories     Pork

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb dried baby lima beans
6 slices bacon, chopped
1 (15 ounce) can corn
1 (28 ounce) can tomatoes
2 cups chicken broth
1 cup water

Steps:

  • Boil lima beans for ten minutes.
  • Drain, rinse and drain again.
  • Layer bacon on bottom of crockpot.
  • Pour beans on top.
  • Pour tomatoes (with juice) and corn (with juice) on top.
  • Break up tomatoes if they're whole.
  • Add broth and water.
  • Cook on high for 3-4 hours (or low for 6-8 hours).
  • Stir and serve.

SUCCOTASH SOUP



Succotash Soup image

Make and share this Succotash Soup recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

2 slices bacon
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons flour
3 cups chicken broth
1 cup frozen corn kernels
1 cup frozen lima beans
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1/2 cup half-and-half

Steps:

  • Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
  • Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
  • Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.

Nutrition Facts : Calories 150.5, Fat 6.8, SaturatedFat 2.8, Cholesterol 12.6, Sodium 581.3, Carbohydrate 16.4, Fiber 2.6, Sugar 1.4, Protein 6.9

MOM'S SAUSAGE SUCCOTASH



Mom's Sausage Succotash image

Not sure if there are any okra fans out here, but I LOVE the stuff. Growing up in the South, there was always okra around when the garden started producing, and this was a favorite of mine!! This is my Mom's Sausage Succotash, made healthier with turkey sausage. I sometimes swap out veggies, like a poblano for the green pepper, but usually I add what is listed. I also make a vegetarian version I will post as well.

Provided by CookingBlues

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (14 ounce) package smoked turkey sausage, sliced in rounds
2 tablespoons olive oil
1 yellow onion, diced
1 green pepper, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cups fresh tomatoes, diced or 1 (14 ounce) can diced tomatoes, with juice
1 (15 ounce) can kidney beans, drained and rinsed
2 cups okra, chopped (can be fresh or frozen)
1 cup fresh corn (could use frozen or can)
1 cup fresh zucchini
2 -3 garlic cloves, minced
1 cup chicken or 1 cup vegetable broth
2 dashes Worcestershire sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon cajun seasoning (I use Tony Chachere's BOLD Creole Seasoning)
2 dashes hot sauce, to taste plus some to serve
cooked rice, for serving

Steps:

  • Brown sausage, onion, celery, and peppers in oil.
  • Add all the remaining ingredients and simmer covered 20-30 minutes until okra is tender.
  • Taste the broth about 10 minutes into cooking, and add more seasoning to taste.
  • Serve over cooked rice, and add a few extra dashes of hot sauce to taste.

Nutrition Facts : Calories 282.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 43.7, Sodium 1250.7, Carbohydrate 29.2, Fiber 8.2, Sugar 10.4, Protein 16.8

ANDOUILLE SUCCOTASH



Andouille Succotash image

Categories     Bean     Pork     Side     Sauté     Quick & Easy     Mardi Gras     Sausage     Corn     Lima Bean     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1/4 cup minced onion
2 cups frozen baby lima beans, thawed
2 cups frozen sweet corn, thawed
6 ounces andouille sausage*, thinly sliced into rounds
2 cups chopped seeded fresh tomatoes (about 3)
2 tablespoons chopped fresh parsley
2 teaspoons fresh lime juice

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.
  • Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

SUMMER SUCCOTASH WITH SMOKED SAUSAGE



Summer Succotash with Smoked Sausage image

The inspiration for this recipe came from Southern Cast Iron magazine. They used bacon for this recipe, however, I wanted to make it more like a one pot meal, so I used Kielbasa instead. I never thought I liked lima beans until making this recipe, now I love them. For an even heartier meal, add a skillet of hot corn bread, fresh...

Provided by Julia Ferguson

Categories     Casseroles

Number Of Ingredients 12

2 12oz pkg green baby lima beans
3 c chicken broth, i used low sodium
1 c water
1 12oz pkg kielbasa smoked sausage
3 c fresh corn kernals
1 c chopped onion
2 clove garlic, minced
black pepper to taste
1 c grape tomatoes, or any small tomatoes, i used a mixture i had on hand
2 Tbsp red wine vinegar
3 Tbsp chopped fresh chives, i used freeze dried
fresh sage, parsley, rosemary, thyme, marjarom, a small amount of each, chopped

Steps:

  • 1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
  • 2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
  • 3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
  • 4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
  • 5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
  • 6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.

More about "succotash sausage soup food"

サコタッシュ - WIKIPEDIA
サコタッシュ(英: Succotash、 ナラガンセット語(英語版)sohquttahhash に由来)は、「砕いたトウモロコシの穀粒」を意味し 、スイートコーンを主としてライマメや他の豆を合わせて作る料理である。コーンビーフ、じゃがいも、蕪、塩蔵した豚肉 、トマトやパプリカ 、オクラなどの材料を加えることもある 。豆果に穀物を足すことで、すべての必須アミノ酸が豊富な料理となる 。 …
From ja.wikipedia.org
フルコース 主菜
発祥地 アメリカ、カナダ
提供時温度 温菜


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ウェブ サコタッシュ (succotash) は、ネイティブアメリカンの主要作物である、とうもろこしといんげん豆などの豆類を煮込んで作る、野菜が中心のサイドディッシュです。
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