6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 pounds Corn cobbs
1-pound dry Lima beans
1-pound fresh okra
1-pound small shrimp
1/2-pound smoked sausage
Sugar
Salted butter.
Olive oil
Bacon fat
Chicken stock (Homemade preferred)
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Chef Paul’s seafood magic
Chef Paul’s Vegetable magic
Preparation of ingredients
Seasonings
Step 1- Chop half or 1 whole yellow onion. Press 3 cloves of garlic with garlic press or chop cloves of garlic with a knife.
Corn
Step 2- Pull leaves off the corn cobbs. Rinse each corn cob with cold water. Trim corn kernels off of corn cobbs using a large sharp knife. Place cut corn kernels into a medium-sized bowl and set aside.
Lima beans
Step 3- Place a small amount of the lima beans into the palm of your hand. Sort the beans and remove any broken or discolored beans. Once done add the beans into a medium-sized pot. You will need 8 to 10 ounces in weight of Lima beans. Add 6 to 8 cups water into the pot and cover with lid. Let beans soak overnight.
Blanching the beans
Preheat fire to medium heat.
Note- If the water evaporates during the cooking process, add more water until the water is 1/2 inch above the beans and continue cooking.
Step 4- Add 1/2 teaspoon salt into the pot and stir. Let beans simmer for 1 1/2 hours (soaked) or 2 hours (unsoaked) or until the beans are tender. Once done turn fire off and let beans cool completely.
Okra
Step 5- Add okra into a strainer and rinse with cold water. Cut okra into 1/2-inch-thick slices. Transfer okra into a medium-sized bowl. Add 1/4 teaspoon salt, 1/4 teaspoon chef Paul’s vegetable magic, and 1 tablespoon olive oil. Coat seasonings and oil onto okra.
Preheat oven to 350 degrees.
Step 6- Spread 1 teaspoon olive oil around an 11 by 17-inch baking pan. Add okra pieces into baking pan. Place into a preheated 350-degree oven for 45 minutes to 1 hour. Once the baking time has completed, remove okra from oven and let cool completely.
Shrimp
Step 7- Remove shrimp heads and shells from shrimp tails. Place shrimp heads and shells into one bowl and the shrimp tails into a separate bowl.
Step 8- Cut out the back of each shrimp tail with a sharp knife and remove the shrimp’s digestive tract. Add shrimp tails into a strainer and rinse with cold water.
Shrimp stock
Preheat fire to medium heat.
Step 9- Add 4 cups water, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon Chef Paul’s seafood magic, and shrimp heads and shells into a medium-sized pot. Let simmer for 35 to 45 minutes.
Step 10- Add Shrimp stock into a mesh strainer. Remove strainer and shake. Discard shrimp heads and shells. You should have 3/4 to 1 cup shrimp stock left over.
Assembling the succotash
Preheat fire to medium heat.
Step 11- Add 2 tablespoons salted butter, 1 or 2 tablespoons bacon fat, and 1 1/2 cups chopped yellow onion into a large saucepan. Stir all ingredients together and let saute for 8 to 10 minutes stirring occasionally.
Step 12- Add 1 tablespoon chopped or pressed garlic, 3 1/2 cups corn kernels, 1/4 or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon Chef Paul’s poultry magic, 1/4 or 1/2 teaspoon Chef Paul’s vegetable magic, 1/4 or 1/2 teaspoon Chef Paul’s seafood magic, 1/4 teaspoon dried thyme and 1 or 2 tablespoons sugar. Stir all ingredients together and let sauté for 2 minutes.
Step 13- Add shrimp tails and stir. Let sauté for 2 minutes. Add smoked sausage, 2 cups cooked lima beans, roasted okra, 1/4 cup shrimp stock and 1/4 cup chicken stock. Stir all ingredients together. Let simmer for 4 minutes. Once the cooking time has ended, let cool for 30 minutes to an hour before serving.
YouTube instructional video
