Sunday, October 21, 2007

Creole Creamy Succotash

Here's a recipe I created based on a Cajun dish called Corn Maque Choux.

8 oz. Andouille Sausage*
2 Tbsp Unsalted Butter
1 ea. Medium Yellow Onion, diced
1 ea. Red Bell Pepper, diced
1 ea. Green Bell Pepper, diced
3 ribs Celery, diced
2 Tbsp Garlic, minced
2 cups Yellow Corn Kernels
2 cups Baby Lima Beans
1 cup Cut Okra
1 cup White Wine
1 Qt Heavy Cream
1 Tbsp Creole Seasoning
2 tsp Dried Thyme
2 tsp Dried Oregano
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 Tbsp Kosher Salt

Remove the casing from the Andouille sausage and dice the sausage. The diced pieces of sausage should be approximately the size of the lima beans. Melt the butter in a large heavy bottom pan and brown the diced sausage.

Add the onion, red and green peppers, celery, garlic, corn, lima beans, and okra to the pan. Sweat the vegetables until the onions are translucent, but do not allow vegetables to brown.

Add the white wine, Creole seasoning, thyme, and oregano and cook until the wine is reduced by 2/3. Add the heavy cream and cook until the vegetables are tender and the cream is reduced by 1/2.

Season to taste with salt, black pepper, and cayenne.

Serves eight (8) as a side dish, or four (4) as a main dish served over white rice.

* If Andouille is not available, a quality hot smoked sausage may be substituted.

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