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.
- 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
- 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,
- 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.
- Stir in shrimp. Cook, stirring often, until the shrimp are cooked through (about 10 minutes). Remove from the heat.
- Spoon creole succotash over the rice or pasta, and serve immediately.
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