After much encouragement from Dee Dee of Miss Foodie Fab, I have decided to start posting recipes to this here blog, instead of teasing everyone on Instagram. Even though it’s Thursday, ‘Foodie Friday’ is starting now.
If you know me, you know there is a lot of Creole cooking (not to be confused with Cajun, because there is a difference!) going on in my household growing up. It also helps that most of my family comes from the gulf regions of Louisiana and Mississippi, So, that makes me a crawfish head sucking, Étouffée eating, Gumbo grubbing heifer. One of my favorite dishes growing up was Succotash (The southern/gulf version…not that New England version), sans lima beans.
I made Succotash last night, after craving it for about 3 weeks. I had almost everything I needed but I did have to improvise, since I didn’t have andouille sausage or green bell pepper or celery. I don’t measure anything unless I’m baking. I measure by looking all the ingredients I have on had, after they’ve been chopped and using small or large handfuls to determine if it’s enough. So, if you feel like you need more or less onion or anything, by all means add it. This is not a traditional Succotash so there is no Worcestershire sauce and I didn’t use any butter.
- 1½ Cups of rice of your choice (I used a short grain brown rice called Jade pearl)
- 2 cups of water
- ¾ lbs Large Shrimp (shelled, de-veined, tails off)
- ½ lbs sliced Beef Keilbasa (Andouille sausage is better, but substitute if it’s not available)
- 1½ Cups Frozen Corn
- 1½ Cups Frozen Cut Okra
- 1 small sweet Onion -Diced
- 1 half Green or yellow Bell pepper- Diced (I only had yellow)
- 1 16oz can of Diced Tomatoes
- 1 Dried Bay leaf
- 1 tsp of Sea Salt
- Pepper- to taste
- Tony Chachere’s Creole Seasoning- to taste
- Smoked paprika- to taste
- 2 Tbsp Olive Oil
- Rinse rice until water runs clear. Add to rice cooker. If you don’t have a rice cooker…good luck, cause I suck at cooking rice.
- Heat skillet over medium heat
- Add Olive oil to pan and allow it to heat up
- Add bay leaf,onions and bell pepper to pan, and add half of the sea salt. Cook until onions are translucent – 10 minutes
- Add sausage and let it render (about 5 minutes)
- Add corn, tomatoes w/ liquid, okra, salt, pepper, about 2-3 shakes of smoked paprika, and a little creole seasoning.( if you are using fresh corn, you will need cook this mixture until the corn is tender, unless you like it crunchy)- Cook for 10-15 min
- After the veggies have become tender and everything is simmering, turn off heat and add shrimp, then cover the pan. If you don’t have a lid, just turn the fire down low, and cook the shrimp until they’re pink- which only takes about 10 minutes.