Cajun Succotash
Succotash with a spicy kick - and vegan!
Preparation Time: 10 mins
Cooking Time: 30 mins
Yield: 8 x 1 cup servings
Ingredients
- 1 Tbsp olive oil
- 1 onion, coarsely chopped (red or white)
- 4 cloves garlic, coarsely chopped
- 1 lb frozen baby lima beans
- 1 lb 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.
Nutritional Info (per serving)
| CALORIES | 111 cals |
| Kilojoules | 465 kJ |
| Fat | 2.0 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 360 mg |
| Carbohydrates | 24.0 g |
| Fiber | 6.0 g |
| Total Sugars | 4.0 g |
| Protein | 4.0 g |
| Calcium | 26.0 mg |
Related Recipes
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Need tips on cooking rice from scratch? Check this out!