Succotash With Sausage and Shrimp
Updated September 7, 2023
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2 teaspoons kosher salt, plus more as needed
3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into ½-inch rounds
1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6 ounces andouille sausage, diced
1 large yellow onion, diced
½ large green bell pepper, diced
4 garlic cloves, minced
5 medium ears corn, kernels sliced off (about 3 ½ cups)
2 large ripe tomatoes, coarsely chopped
¾ teaspoon black pepper, plus more as needed
1 pound shrimp (any size), peeled and deveined
½ packed cup fresh basil leaves, finely chopped
Nutritional analysis per serving (8 servings)
31 grams carbs; 104 milligrams cholesterol; 289 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 6 grams fiber; 729 milligrams sodium; 22 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with ¼ teaspoon kosher salt. Set aside.
- Step 2
While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with ¼ teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
- Step 3
Heat a large cast-iron skillet or Dutch oven over medium. Add the andouille sausage and cook until it’s crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
- Step 4
Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
- Step 5
Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, ½ teaspoon black pepper and andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
- Step 6
As vegetables cook, pat the shrimp dry with paper towels, then generously season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Step 7
In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
- Step 8
Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.
Private Notes
Comments
This recipe involves using four separate cooking utensils: pot to cook the beans, Dutch oven for the sausage etc., baking sheet for the okra and separate pan for the shrimp. I would eliminate two of those by sautéing the okra in the fat rendered from the sausage, and by letting the shrimp cook in the rest of the succotash, with the lid on. Shrimp does not take long to cook at all. Fewer pots to clean is always a bonus!
I would make this an Italian succotash and use just one Dutch oven. In a bit of olive oil, brown Italian sausage, remove. Same pan drippings, saute fresh shrimp, remove. In the same pan drippings, saute onions and garlic, add the corn kernels, red cubanelle pepper, cherry tomatoes, fresh basil, fresh parsley. Add back the sausage and shrimp. Stir in canned, rinsed cannellini beans. Finish with a tablespoon of butter, the zest of one lemon and some grated Parmigiano cheese to serve on top.
Thanks for sharing the tip about roasting the okra prior to introducing it to the mix. Many people often shy away from the use of okra in certain dishes because of the "slime" effect, but roasting it first eliminates that textural issue. It's also a good technique for gumbos and stews, as you retain the rich flavor without all the drama. Roasting does, however, diminish the thickening power of the okra, something to keep in mind when making soup-type dishes.
The simplest way to de-slime the okra is to sear the rounds in a hot cast iron pan. Can do this dry or with a bit of oil. It will brown and crisp if you keep going long enough.
My husband and I do not care for Lima beans or okra. So I subbed fresh zucchini and black beans instead. Used the air fryer for seasoned zucchini-5 minutes at 380°. Cut down on the heat in the kitchen. Loved the dish!
Delicious! I took the suggestion to decrease the number of pots and pans by cooking the sausage and shrimp first, then the okra. Once the okra lost its sliminess, the other vegetables went in.