Ingredients Jump to Instructions ↓

  1. 1/4 pound Christmas Lima beans

  2. 1/4 pound Cranberry beans

  3. 1/4 pound Jackson Wonder beans

  4. 1/4 pound Painted Pony beans

  5. 1/4 pound Scarlet Runner beans

  6. 1/4 pound Yellow Eye beans

  7. 1/4 pound Tongues of Fire beans

  8. 1/4 pound White Emergo beans

  9. 2 tablespoons olive oil

  10. 4 ounces diced Tasso

  11. 1 cup chopped onions

  12. 3 ears of corn

  13. 2 tablespoons minced shallots

  14. 2 tablespoons minced garlic

  15. 1 cup tomatoes, peeled, seeded and chopped

  16. Salt and pepper

  17. 1 bay leaf

  18. 2 1/2 quarts of chicken stock

  19. 1/2 cup chopped green onions

  20. Couple of grilled Andouille sausage links

  21. 1 tablespoon chopped chives

Instructions Jump to Ingredients ↑

  1. 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. Garnish with chives.

  2. Yield : 4 to 6 servings


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