Southern Succotash Stew
This Southern Succotash Stew brings all the flavors of a traditional corn succotash. Corn and lima beans are the stars of this succotash recipe that we like to think of as a great big bowl of comfort.
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Ingredients
- 1 pound smoked sausage such as andouille, sliced or diced
- 1 tablespoon unsalted butter
- ½ cup onion diced
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 2 bay leaves
- 2 cups lima beans
- 2 cups corn
- 4 cups low-sodium chicken broth
- 1 large handful fresh kale or spinach chopped
- 1 cup tomatoes diced
- Green onion or chives chopped (optional)
- Cracked black pepper optional
Instructions
- Heat dutch oven to medium-high heat and brown the sausage for 5-8 minutes, until just browned. Use a slotted spoon to to transfer the sausage to a paper towel-lined plate and reduce heat to medium.
- Melt 1 tablespoon unsalted butter and saute the onions until translucent, about 3-4 minutes; add minced garlic and saute until fragrant, about 1 minute, careful not to burn.
- Add the next 6 ingredients (thyme, rosemary, bay leaves, lima beans, corn and broth) and stir to combine. Bring to a boil, cover and reduce heat to a simmer for about 10 minutes.
- Stir in sausage, kale and tomatoes, cover and simmer until kale is wilted, about 5 minutes. Remove bay leaves.
- Divide stew into six equal servings. Garnish with green onion or chives and cracked black pepper, if desired. Serve with cornbread muffins or crusty French baguette.
Notes
- Sausage is laden with sodium. I find that added salt is not necessary in this recipe. Use your best judgment.
- I recommend using frozen corn (instead of canned) if you can’t find fresh corn cobs. Several stores have started carrying frozen roasted corn, which also works well in this succotash recipe.
- This recipe calls for fresh tomatoes, but you could use no-salt diced tomatoes, drained, in a pinch.
- Bulk it up with 1 cup of okra or winter squash.
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