Succotash

Total Time:
10 hr
Prep:
8 hr 10 min
Cook:
1 hr 50 min

Yield:
4 to 6 servings

Ingredients
  • 1/4 pound Christmas Lima beans
  • 1/4 pound Cranberry beans
  • 1/4 pound Jackson Wonder beans
  • 1/4 pound Painted Pony beans
  • 1/4 pound Scarlet Runner beans
  • 1/4 pound Yellow Eye beans
  • 1/4 pound Tongues of Fire beans
  • 1/4 pound White Emergo beans
  • 2 tablespoons olive oil
  • 4 ounces diced Tasso
  • 1 cup chopped onions
  • 3 ears of corn
  • 2 tablespoons minced shallots
  • 2 tablespoons minced garlic
  • 1 cup tomatoes, peeled, seeded and chopped
  • Salt and pepper
  • 1 bay leaf
  • 2 1/2 quarts of chicken stock
  • 1/2 cup chopped green onions
  • Couple of grilled Andouille sausage links
  • 1 tablespoon chopped chives
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Preheat the grill. Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saute for 3 to 5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute the vegetables for 1 minute. Season with Essence. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the Succotash on an over-sized platter. Lay the grilled sausage on top.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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