Succotash With Sausage And Shrimp Food
SUCCOTASH WITH SAUSAGE AND SHRIMP
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
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.
13 WAYS TO COOK SAUSAGE AND SHRIMP
For tasty, easy dinners, try these sausage and shrimp recipes! From jambalaya to shrimp Creole to casserole, these meals are just incredible.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sausage and shrimp recipe in 30 minutes or less!
Nutrition Facts :
MOM'S SAUSAGE SUCCOTASH
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
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
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