Creole Succotash

Creole Succotash is a traditional American recipe (from Louisiana in the USA) for a version of the classic native dish of lima beans, tomatoes, sweetcorn and bell peppers that contains sausage, celery, okra, chicken stock and hot sauce and which is commonly served for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Creole Succotash.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Bean Recipes USA Recipes

This is a version of traditional American succotash that has been adapted for Louisiana creole tastes with the addition of sausage, okra, celery and hot sauce.

Ingredients:

1 tsp Olive oil
500g turkey (or other) kielbasa sausage, cut into 1cm thick slices
150g onions, chopped
100g Celery, chopped
175g Green bell pepper, chopped
4 garlic cloves, minced
2 Bay leaves
175g sweetCorn kernels, cut from fresh corn cobs
75g fresh Lima beans, shelled
800g Tomatoes, diced
250ml Chicken stock
100g Okra, cut into 1cm thick slices
1 tbsp fresh Thyme leaves, chopped
1 tsp Sea salt
1/2 tsp Fresh cracked black pepper
1 ½ tsp hot sauce
50g spring onions (with greens), chopped

Method:

Place a large stock pot over a medium-high heat and when hot add the olive oil. Use this to fry the sausage slices until browned (about 5 minutes).

Stir in the onions, celery, and bell pepper and and fry until soft (about 8 to 10 minutes), then add the garlic and stir well.

At this point add the bay leaves, corn kernels, lima beans, tomatoes, chicken stock, okra, and thyme. Bring the ingredients to a boil, cover the pot then reduce the heat to low and simmer, stirring occasionally, 20 to 25 minutes, or until lima beans and okra are tender.

Add in the salt, pepper, and hot sauce then adjust the seasonings to taste.

Turn the creole succotash into a warmed serving bowl, garnish with the spring onions and serve accompanied by rice.