NEW ORLEANS SUCCOTASH

New Orleans Succotash




Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people

Ingredients

12 ounces andouille sausage, sliced
1/2 cup smoked country ham, roughly chopped
1/2 cup celery , diced
1/2 cup green bell pepper, diced
1 cup yellow onion, diced
1 cup fresh corn, shucked
3 cups fresh tomatoes, diced can use canned
4 cups shrimp stock or chicken
1 teaspoon worchestire sauce
2 teaspoons creole seasoning
1 bay leaf
1 1/2 cup green lima beans, frozen
1 pound fresh shrimp, peeled and devined
3 tablespoons roux
a pinch cayenne pepper
fresh torn basil for garnish
kosher salt to taste

Instructions



In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes.


Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil.