A Very Creole Succotash


creole succatosh
I hope hearing the words ‘Creole’ and ‘Succotash’ together intrigued you enough to cook the recipe. Because if you were thinking it, you were right, this is basically a non-vegetarian spiced up succotash and it’s delicious! I am using the term ‘succotash’ pretty loosely here, but there are so many types of succotash I think I’ve lost track of what’s original and what’s not. It is basically a vegetable dish that contains corn and lima beans, sometimes tomatoes and other vegetables. This all-in-one dish is spiced up with hot Italian sausage and smoked ham, then simmered along with a succotash of corn, organic peas, celery, onions, tomatoes, and okra.

A Very Creole Succotash


  • 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
  • 8oz fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces
  • 8oz of fresh or frozen organic peas or lima beans
  • Corn from two ears of fresh corn
  • 1/2 pound smoked pork sausage, cut crosswise into 3/4-inch slices
  • 1/2 pound boneless smoked ham, cut into 1-inch cubes
  • 1 bay leaves
  • Pinch of dried thyme
  • 1/2 pound medium shrimp, peeled and deveined
  • Hot cooked rice or pasta for serving


  1. Melt butter in a large dutch oven over medium heat. Add tomatoes, onion, bell pepper, and celery and stir to mix well. Cook for 10 minutes, uncovered, until the vegetables are tender. Stir occasionally,
  2. Stir in the okra, peas or lima beans, corn, sausage, ham, bay leaves, and thyme. Cook, still uncovered, until vegetables are soft, about 50 minutes, stirring occasionally.
  3. Stir in shrimp. Cook, stirring often, until the shrimp are cooked through (about 10 minutes). Remove from the heat.
  4. Spoon creole succotash over the rice or pasta, and serve immediately.

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