Thursday, October 15, 2015

Creole Succotash!

 
 
This "Creole Succotash" is my kicked up version of the usual succotash dish.  Succotash was first prepared and served by Native Americans and is typically some combination of lima beans and corn, plus various other ingredients.  I added the Trinity of Cajun/Creole cooking, which is onion, bell pepper and celery.  I think this really works well in this dish.  This is a fairly quick and easy side dish and goes great with just about anything.  The addition of fresh tomato at the end really brightens it up also.  You can adjust the spiciness of this.  You know I love the heat, but you can make it as mild as you and your family like.  In the deep South, Louisiana and Mississippi,  this would be called Maque Choux, which I like the sound of, but in my part of the country, it would not be something most would know.  I decided on Creole Succotash, because most would recognize that one!     Here is what you will need: 
 
4-5 slices bacon
4 Tbs. butter
1 medium sweet onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
2 cloves of garlic, minced
3 cups fresh or frozen baby lima beans
2 cups fresh or frozen corn
1 tsp. Creole or Cajun seasoning (I used Tony Chachere)
1/2 tsp. black pepper
1 tsp. sugar
salt to taste
1/2 cup chicken broth or water
2 fresh tomatoes, diced (when not available, substitute a can of drained, petite diced tomatoes)
hot sauce to taste (optional)
 
In a deep skillet with a lid or I used my smaller cast iron Dutch oven, fry the bacon until crisp.  Set the bacon aside.  Melt the butter in the bacon drippings.  Add the onion, bell pepper, and celery and saute until just starting to get tender.   Add the garlic, baby limas, and corn and saute all for about 2 minutes.  Add the Creole seasoning, black pepper, sugar, salt to your taste and chicken broth or water.   The Creole seasoning has a lot of salt in it, so you might not need more, but I did add just  a pinch of salt.  Stir this all together, cover and simmer for 20 -30 minutes.  Check halfway through to be sure it's not too dry.  Add a bit more chicken broth or water if it is dry.  The vegetables release some liquid so you might not need any more.
 
At the very end of the cooking time, toss the diced tomato in and just heat enough to heat the tomato through.  This keeps them from breaking down, but adds so much bright flavor to this dish.  If you like it spicy add a dash of hot sauce and sprinkle the top with the crumbled bacon!  If you want to make this a main course, toss in some diced cooked chicken or small cooked shrimp at the end! 




1 comment:

  1. I have to make this soon. It looks delectable!

    ReplyDelete