{"id":2104,"date":"2010-09-07T10:47:28","date_gmt":"2010-09-07T14:47:28","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2104"},"modified":"2010-09-07T10:47:28","modified_gmt":"2010-09-07T14:47:28","slug":"creole-succotash","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/creole-succotash\/","title":{"rendered":"Creole Succotash"},"content":{"rendered":"
\"Creole<\/a><\/p>\n

Creole Succotash<\/p>\n<\/div>\n

Our friend Janet came bearing gifts from her garden again and bestowed upon us a mess of okra from the winding down plots in the back yard patch. Monique and I decided to honor the okra with splendid fashion by building around it\u2019s foundation a version of our own Succotash, with a Creole angle. What makes this a Creole variety is the use of the Cajun\/Creole Trinity, the onions, celery, and bell pepper which is the American version of the French mirepoix. Of course, the okra and tomatoes brings this dish to the deep roots of Creole and southern Louisiana heritage.<\/p>\n

Succotash derives its original meaning from the Narragansett word msickquatash<\/em>, which translated from the Native American Mohegan-Montauk-Narragansett language as \u201cboiled corn kernels\u201d. This dish has evolved over time to include lima beans, other beans, tomatoes, sweet peppers, and sausages or pork based proteins in some southern versions. Our version includes this and the fresh garden okras, creating a unique one-dish meal when accompanied with some fresh cooked rice complete the assembly.<\/p>\n

TIP:<\/strong> One cup of uncooked white rice will yield about three cups of cooked rice. As a rule of thumb, use two cups of water for each one cup uncooked rice, with a pinch of salt. Bring to a boil, cover and reduce heat to a simmer for twenty minutes. Fluff with a fork, and remain covered for another 5 minutes.<\/p>\n

The recipe\u2026<\/em><\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nTurkey kielbasa, cut into \u00bc-inch slices<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nOnion, chopped<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nCelery, chopped<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nGreen bell pepper, chopped<\/td>\n<\/tr>\n
4<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
2<\/td>\nEach<\/td>\nBay leaves<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nCorn kernels, cut from fresh corn<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nLima beans, shelled<\/td>\n<\/tr>\n
4<\/td>\nCups<\/td>\nTomatoes, diced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nChicken stock<\/td>\n<\/tr>\n
4<\/td>\nCups<\/td>\nOkra, cut into \u00bc-inch slices<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nThyme, fresh chopped<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nSea salt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nFresh cracked black pepper<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nTsp<\/td>\nCrystal hot sauce<\/td>\n<\/tr>\n
6<\/td>\nCups<\/td>\nCooked rice<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nGreen onions, chopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nHeat the olive oil in a large stock pot over a medium-high heat and brown the sausage for about 5 minutes. Add the onions, celery, and bell pepper and saut\u00e9 until soft, or about 8 to 10 minutes, stirring often, then add the garlic and stir well.<\/td>\n<\/tr>\n
2.<\/td>\nAdd the bay leaves, corn kernels, lima beans, tomatoes, chicken stock, okra, and thyme. Bring to a boil, cover and turn heat down to low and simmer 20 to 25 minutes, or until lima beans and okra are tender. Stir occasionally. Add the salt, pepper, and hot sauce and season to taste.<\/td>\n<\/tr>\n
3.<\/td>\nWhen ready to serve portion out \u00bd-cup servings of rice with 1-cup of the Creole Succotash, then garnish with the chopped green onion.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I hope you enjoy this recipe as much as we all did. This recipe makes about twelve servings. If you want to speed up the process you can use frozen corn, frozen lima beans, and frozen okra, and you can cut the simmer time down to 10 to 12 minutes or so.<\/p>\n

Dinner is served …another view…<\/em><\/p>\n

\"Creole<\/a><\/p>\n

Creole Succotash…another view<\/p>\n<\/div>\n

Bon appetite!
\nCCR
\n=:~)
\n\u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Deep southern Louisiana heritage reflected in this adaptation of the Narragansett msickquatash, with the addition of sausage, okra, and tomatoes.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,163,54,11],"tags":[1154,1346,70,881,2088,289,368,1347,415,1343,1344,1341,1342,228,67,341,569,1340,104,1345,146],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2104"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2104"}],"version-history":[{"count":4,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2104\/revisions"}],"predecessor-version":[{"id":2108,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2104\/revisions\/2108"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2104"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}