Best Succotash With Sausage And Shrimp Recipes

SUMMER SUCCOTASH

Steps:

• Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
• Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
• Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
• Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.

SHRIMP SUCCOTASH

Steps:

• Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
• Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into 1/2-inch pieces.
• Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.)
• Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; sauté over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper. Sprinkle with chives.

SUCCOTASH WITH SAUSAGE AND SHRIMP

Steps:

• 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 1/4 teaspoon kosher salt. Set aside.
• 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 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
• 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.
• 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.
• Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
• As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• 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.
• 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.