Creole Succotash From 'Treme' Recipe

Name: Creole Succotash From 'Treme'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 pound fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces; 1 pound fresh or frozen lima beans; 1 pound fresh or frozen corn kernels; 1 pound smoked pork sausage, cut crosswise into 3/4-inch slices; 1 pound boneless smoked ham, cut into 1-inch cubes; 2 bay leaves; Pinch of dried thyme; 1/2 to 1 cup water, if needed; 1 pound medium shrimp, peeled and deveined; Hot cooked rice for serving

Servings: persons

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
1 pound fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces
1 pound fresh or frozen lima beans
1 pound fresh or frozen corn kernels
1 pound smoked pork sausage, cut crosswise into 3/4-inch slices
1 pound boneless smoked ham, cut into 1-inch cubes
2 bay leaves
Pinch of dried thyme
1/2 to 1 cup water, if needed
1 pound medium shrimp, peeled and deveined
Hot cooked rice for serving

1
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
2
Stir in the okra, lima beans, corn, sausage, ham, bay leaves, and thyme. Cook, still uncovered, until vegetables are soft, about 1 hour, stirring occasionally. If the mixture seems dry toward the end of the cooking time, stir in water to moisten, a little at a time, then cover the pan and continue cooking.
3
Reduce the heat to low and stir in the shrimp. Cook, stirring often, until the shrimp are cooked through and the flavors have blended, about 15 minutes longer. Remove from the heat. Mound the rice on large plates, spoon the succotash over the rice, and serve at once.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 (28-ounce) can crushed tomatoes, 1 yellow onion, chopped, 1 green bell pepper, seeded and chopped, and more.

Yes, Creole Succotash From 'Treme' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Succotash From 'Treme'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions