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Bastard succotash

succotash

Bastard succotash

This recipe combines the Hot and Hot Succotash with my earlier Andouille Succotash, because the only thing better than veggies with bacon is veggies with bacon AND sausage.

    • 1 TBS melted lard
    • 3 slices coarsely chopped bacon (the thicker & smokier the better; we used bacon from our Snow’s Bend 1/2 hog)
    • 1 diced yellow onion
    • 2 cups sliced fresh okra, about 1/2-inch thick (use frozen if necessary)
    • 2 cups frozen butterbeans
    • 1 lb smoked sausage (we used Conecuh Spicy & Hot)
    • 2 cups seeded and diced tomatoes (you could peel ’em also, but I’m too lazy)
    • 2 cups freshly shaved sweet yellow corn (or use frozen silver queen)
    • 2 tablespoon unsalted butter
    • 1 tsp sea salt
    • Freshly ground black pepper, to taste
    • 1/4 cup chiffonade of sweet basil

Heat the lard in a large skillet over medium heat. Add the bacon and cook until brown and crispy, about 3 minutes. Add onions and cook until softened and translucent, about 3 minutes. Do not allow the onions to brown. Increase the heat to high, add the okra and cook for 8 to 10 minutes, stirring frequently.

Reduce heat to medium, add sausage and butter beans, and cook 15 minutes. Add the tomatoes and corn and cook an additional 3 minutes. Remove from the heat, add the butter and stir until melted. Season with salt and pepper and add the chiffonade of basil.

Great during the winter, when you can use frozen okra and sausage.

  • 1 lb bulk sausage
  • 1 onion, diced
  • 1 green pepper, diced
  • 3 ribs celery. diced
  • 2 Tbs olive oil
  • 2 bay leaves
  • 4 cups sliced okra (about 1 lb)
  • 1 small bunch fresh thyme sprigs
  • 4 cups chicken stock
  • 1/2 tsp crushed red pepper
  • Freshly ground white pepper, to taste
  • Freashly ground black pepper, to taste
  • File powder

Saute onions, green pepper, celery, and bay leaves in olive oil over medium heat until soft and translucent. Add sausage, and continue cooking until sausage is browned. Add okra, stock, thyme and peppers and bring to a boil. Reduce to a simmer and cook uncovered until okra is done, 20 to 30 minutes.

Serve over rice and sprinkle with file powder. For extra deliciousness, serve with cornbread or corn pones.

N.B.: Claire strongly suggests that this should have tomatoes. YMMV.