Cajun Succotash

Cajun Succotash

Succotash with a spicy kick - and vegan!

Rating:

4 stars 4 stars 4 stars 4 stars (8 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins

Yield: 8 x 1 cup servings

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 Tbsp olive oil
  • 1 onion, coarsely chopped (red or white)
  • 4 cloves garlic, coarsely chopped
  • 0.45 kg frozen baby lima beans
  • 0.45 kg frozen corn kernels
  • 4 stalks of celery (4 ribs)
  • 6 sprigs fresh or 1 tsp dried thyme
  • 1/4 cup chopped fresh parsley (1/4 - 1/2 cup)
  • 1 tsp Tony Chachere's Creole/Cajun seasoning, or to taste
  • 1 tsp Louisiana hot sauce, or to taste

Directions:

In a frying pan, sauté onion and garlic in olive oil until cooked. Put onion-garlic in 3-quart saucepan and cover with water; bring to a boil. Stir in lima beans, corn and celery; bring to a boil. Mix in thyme, parsley, seasoning and hot sauce. Reduce to low heat and simmer 5 to 10 minutes, stirring occasionally.

Variations:

Can add bell pepper. Serve dish with good quality white rice.

If desired, accompany this dish with a glass of wine or beer. Follow the Cajun rule: drink the wine you like - red, white, whatever!

Serving suggestions are not included in the nutritional analysis.

Thanks to Eric Pearson, CalorieKing.com Member