Succotash With Sausage and Shrimp

By Vallery Lomas

Total Time: 50 minutes
Rating: 4(1,439)
Notes: Read community notes

Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

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Ingredients

Yield:8 servings

2½cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
2teaspoons kosher salt, plus more as needed
3cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into ½-inch rounds
1tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
6ounces andouille sausage, diced
1large yellow onion, diced
½large green bell pepper, diced
4garlic cloves, minced
5medium ears corn, kernels sliced off (about 3½ cups)
2large ripe tomatoes, coarsely chopped
¾teaspoon black pepper, plus more as needed
1pound shrimp (any size), peeled and deveined
½packed cup fresh basil leaves, finely chopped

Ingredient Substitution Guide

Preparation

Step 1
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 ¼ teaspoon kosher salt. Set aside.
Step 2
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 ¼ teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
Step 3
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.
Step 4
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.
Step 5
Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, ½ teaspoon black pepper and andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
Step 6
As vegetables cook, pat the shrimp dry with paper towels, then generously season with ½ teaspoon salt and ¼ teaspoon black pepper.
Step 7
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.
Step 8
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.

Ratings

4 out of 5

1,439 user ratings

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Private Notes

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Cooking Notes

JJ3 years ago

This recipe involves using four separate cooking utensils: pot to cook the beans, Dutch oven for the sausage etc., baking sheet for the okra and separate pan for the shrimp. I would eliminate two of those by sautéing the okra in the fat rendered from the sausage, and by letting the shrimp cook in the rest of the succotash, with the lid on. Shrimp does not take long to cook at all. Fewer pots to clean is always a bonus!

Lorraine Fina Stevenski3 years ago

I would make this an Italian succotash and use just one Dutch oven. In a bit of olive oil, brown Italian sausage, remove. Same pan drippings, saute fresh shrimp, remove. In the same pan drippings, saute onions and garlic, add the corn kernels, red cubanelle pepper, cherry tomatoes, fresh basil, fresh parsley. Add back the sausage and shrimp. Stir in canned, rinsed cannellini beans. Finish with a tablespoon of butter, the zest of one lemon and some grated Parmigiano cheese to serve on top.

Jason D.3 years ago

Thanks for sharing the tip about roasting the okra prior to introducing it to the mix. Many people often shy away from the use of okra in certain dishes because of the "slime" effect, but roasting it first eliminates that textural issue. It's also a good technique for gumbos and stews, as you retain the rich flavor without all the drama. Roasting does, however, diminish the thickening power of the okra, something to keep in mind when making soup-type dishes.

strattstac3 years ago

Also- no amounts on tomato or corn. Is the corn raw or cooked when adding to dutch oven?

Carol3 years ago

Love this dish! Complex and fresh enough to be a welcome main course for entertaining on hot summer nights. If you are not a fan of slippery okra rinse the okra rounds in cold water then dredge in a combination of 1/4 corn meal and 2 tbsp corn starch salt and pepper. Then saute in the sausage pan till crisp. Top your succotash with the crispy okra when serving or serve on the side. The crispy texture adds a dimension to the dish which is welcome.

D. I.3 years ago

Try white northern beans

Ian3 years ago

I always hesitate to criticize recipes, so as to avoid becoming a parody cook: "I cooked the hamburger but substituted yams for the ground beef and milk for the oil and braised the burgers instead of frying them before serving them on bark instead of a bun." But unless your knife skills are up there with the Three Musketeers, there is no way you can prepare and this dish in 50 minutes. And screwing up mealtime can have serious downstream consequences!

Randy3 years ago

Shelled edamame (aka mukimame) are terrific in succotash. Other possible substitutes would include English peas, sugar snap peas and snow peas. For the snap peas and snow peas, cut them on the bias and add them raw to the mixture after all of the vegetables have been cooked, so that they retain their crispness and color.

FDionne3 years ago

The recipe does not display properly in the app - many ingredients are not shown. Look at it on the website.

Sissy Ashby3 years ago

This is a dish my Mobile mama made in the summer, without sausage or shrimp, but with a bay leaf instead of basil, adding dark roux to thicken a little, and serve over rice, and I can tell you that the 15/20 minutes in your instructions are not nearly long enough for it to come together.

Mas3 years ago

I suggest you reread the full recipe and you will find the details you missed.

Stacy3 years ago

I’ve successfully used edamame in my own succotash recipes - though any firm bean will work. I’d shy away from any canned white beans that can be mushy.

Smufty3 years ago

The secret to non-slimy okra is to be sure it is completely dry before cutting and sauteeing... low-medium heat for 10 minutes, stir every 2 minutes and do not salt while cooking. I like dry cured Andouille sausage that will not generate a lot of rendered fat, so I supplemented with a bit of bacon grease or duck fat. Finally, toss shrimp in some cajun-creole spice before cooking.

I Love to Cook5 months ago

We liked this recipe and it makes a lot. I served it over rice and it was quite tasty and filling. I used chicken andouille sausage as well as the shrimp, added a Japanese sweet potato because I had it around and roasted it with the okra and it added nice flavor. Served it with crusty bread and a nice salad and it was delicious.

Louise10 months ago

This was so delicious. I used Italian sausage … edamame instead of Lima beans … no okra. Otherwise, as written and with garden-fresh corn and tomatoes. A lovely veggie-heavy meal.

Margie Ann10 months ago

I made this recipe this week and appreciate the others who cut down on the pots and pans too. I did it all in one pan, paper dinner plates held the cooked food while another ingredient was in the Dutch oven. Plates went into organic waste. Frozen corn and frozen baby lima beans were just dumped in after thawing. I skipped the okra - and came out beautiful and terrific. Also used halved cherry tomatoes added just before serving so they were warm but not mushy. Yep-sensory issue cook.

lauren11 months ago

Quick and easy and good.

Phyllis11 months ago

The secret to non-slimy okra is to substitute yellow and green zucchini for it.

J. Wong1 year ago

Substitute shelled (frozen) edamame (soybeans) in place of the lima beans. Broil the okra for a nice char (6 minutes per side). Marinate the shrimp in olive oil, salt, pepper, and 1 clove of garlic, minced or grated. Then broil on the sheet pan used for the okra, 3 minutes per side. Add ½ teaspoon of smoked sweet paprika.

Leah1 year ago

Cooked this all in one pot, plus a microwave dish to par cook the beans which were frozen. Doubled the sausage and used 24 oz shrimp instead of 16 for a more robust main dish. This will definitely land in frequent rotation.

Sylvia1 year ago

Delicious meal. Prep time is time consuming but it’s worth it

Joe2 years ago

I did it with black beans and, the results were very good!

SarahT2 years ago

Thought this was great. I followed very closely, but cooked the shrimp in the pot rather than saute. Just not worth another dirty dish. I'm a fan of spice, so added a bit of hot sauce and quite a generous squeeze of lemon at the end. Yum!

Trudy2 years ago

I’ve made this twice now. First time, b/c I thought I didn’t like okra, without. Was delicious. Second time, I found a bag of frozen okra, already prepared and sliced. (Have not seen fresh okra in the Berkshires of western MA.) Roasted it as specified, and I did think there was a noticeable, and relevant, difference. Adds texture and a slightly different flavor. Think I’ll include it in the future. By the way, added the shrimp to the skillet right after the Andouille, & before the onion/garlic.

KCBham2 years ago

I think this recipe needs 2 lbs of shrimp for 8 servings. I will do that next time. But it is sooo good!

Sheila2 years ago

I truly wanted to love this but found it to me just Meh. All ingredients were fresh with the exception of course of the andouille and shrimp( frozen). It had very little flavor but after adding a sprinkle of smoked paprika to our bowls, it tasted better, not great, but better. There needs to be more andouille, seasoning, or something. There was almost no rendered fat after cooking the andouille so maybe that was an issue with flavor. Hubbie said, "You don't need to make this again".

Kay2 years ago

LOVED THIS! Kind of a corn maque choux supreme. Used some of the one pot tips. Cooked the lima beans first, drained them, and cooked everything else in the pot mostly folllowing Lorraine's procedure. Sliced fresh okra really seems a must. I will definitely be making it again.

Gunner2 years ago

I did all of the suggestions from other reviewers: okra in oven, one large dutch oven pot; browned sausage and set aside, cooked shrimp in the sausage drippings and set those aside. Added the veggies and when they were close to cooked added in the meats to warm. I really thought this sounded like a great recipe and I really wanted to like it, but ~~ it just didn't do it for our family.

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