📝 About This Recipe
This vibrant Creole-style succotash is a soulful celebration of the Gulf Coast harvest, elevating the humble union of corn and lima beans with the 'Holy Trinity' of Louisiana cooking. Unlike its milder Northern cousins, this version is enriched with smoky bacon drippings, piquant hot sauce, and juicy vine-ripened tomatoes for a bold, savory profile. It’s a versatile masterpiece that captures the rustic elegance of a New Orleans garden party in every spoonful.
🥗 Ingredients
The Flavor Base
- 4 slices Thick-cut smoked bacon (diced into 1/2-inch pieces)
- 2 tablespoons Unsalted butter (high-quality European style preferred)
- 1 medium Yellow onion (finely diced)
- 1 small Green bell pepper (seeded and diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
The Vegetables
- 3 cups Fresh sweet corn (cut from about 4 ears; frozen can be substituted)
- 2 cups Baby lima beans (fresh or frozen; if using frozen, thaw first)
- 2 medium Roma tomatoes (seeded and diced)
- 1 cup Okra (sliced into 1/2-inch rounds)
Seasoning & Liquid
- 1/2 cup Chicken stock (low sodium)
- 1 tablespoon Creole seasoning (such as Tony Chachere's or Zatarain's)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Louisiana-style hot sauce (adjust to taste preference)
- 1 teaspoon Fresh thyme (chopped)
- 2 tablespoons Flat-leaf parsley (freshly chopped for garnish)
- 3 Green onions (thinly sliced)
👨🍳 Instructions
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1
Place a large heavy-bottomed skillet or cast-iron pan over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy (about 6-8 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel, leaving the rendered fat in the skillet.
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3
Add 2 tablespoons of butter to the bacon fat. Once melted and bubbling, add the onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and sliced okra. Cook for an additional 3-4 minutes. The okra might get slightly 'stringy' at first, but this will dissipate as it browns and cooks through.
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5
Add the lima beans to the skillet. Stir well to coat them in the flavored fat and seasonings.
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6
Pour in the chicken stock and add the Creole seasoning, smoked paprika, and fresh thyme. Bring to a gentle simmer, then cover the pan and cook for 8-10 minutes until the lima beans are tender but not mushy.
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7
Remove the lid and stir in the fresh corn kernels and diced tomatoes. The corn only needs about 4-5 minutes to cook to maintain its sweet 'pop'.
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8
Continue to cook uncovered, stirring occasionally, until most of the liquid has evaporated, creating a light, silky glaze over the vegetables.
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9
Stir in the hot sauce and half of the reserved crispy bacon. Taste and adjust seasoning with additional salt, pepper, or Creole spice if needed.
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10
Remove from heat. Fold in the sliced green onions and remaining parsley.
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11
Transfer to a warm serving bowl and top with the remaining crispy bacon for texture. Serve immediately.
💡 Chef's Tips
Use fresh corn cut straight from the cob for the best flavor; use the back of a knife to scrape the 'milk' from the cob into the pan for extra creaminess. If you cannot find lima beans, frozen edamame or butter beans make an excellent textural substitute. Avoid overcooking the tomatoes; add them at the very end so they hold their shape and provide a bright acidic contrast. For a vegetarian version, omit the bacon, use smoked salt or liquid smoke for that charred flavor, and substitute vegetable stock. Make sure your Creole seasoning doesn't contain too much salt; if it does, reduce the amount and add extra black and cayenne pepper separately.
🍽️ Serving Suggestions
Serve alongside blackened redfish or grilled shrimp for a complete Louisiana feast. Pairs beautifully with a cold glass of crisp Chenin Blanc or a refreshing sweet tea. Excellent as a topping for a bowl of creamy white cheddar grits. Accompany with warm, honey-slathered cornbread to soak up any remaining juices. This dish also works wonderfully as a cold bean salad the next day with a squeeze of lime.