jumbalaya okra succotash

Traditional Succotash Recipe

Celebrate the vegetables of Summer with this jumbalaya okra succotash. In less than 30 minutes, you’ll have a Southern tradition on your table. Super easy!

According to stories, the traditional succotash recipe was created by Native Americans who, in turn, taught the colonists to make. Since lima beans are native to South America, the beans used by North American Indians would have been different. But, nonetheless, a bean was used. 

And, given that we love okra, you must try this spicy tomatoes and okra. One skillet and you’re done! 

Succotash History

According to the New York Times, succotash history is in this dish. Since the colonists were struggling when they came to these unknown lands of America, the Native Americans showed them how to make this ‘stew’. Actually, the ingredients were probably unknown in Europe around the 17th century. In time, succotash became standard fare on the tables of the settlers. 

Originally called ‘msickquatas’ by the Narragansett Indian, the translation and Anglicization of the word became ‘succotash’. Succotash truly is a celebration of summer’s vegetables much like pumpkin is a celebration of Fall havesting. 

Ingredients for Succotash

Like some spice mixtures, the ingredients for succotash can vary. And, it’s perfectly fine to create your own version of this amazingly delicious dish. Basically, you want to have the key components of succotash, which are corn and beans. 

But, by no means are these the only ingredients. I’ve seen succotash with the base ingredients of corn and beans, sometimes lima, navy, Great Northern, and other colorful ingredients, squash, zucchini, peas, and okra! 

Succotash with Okra

Now succotash with okra is simply off the charts fine. Now you’re talking real Southern with the okra which is oftentimes used in jambalaya recipes. In fact, there are many varieties of okra, and the kind I used in this recipe is jambalaya okra. Sometimes the ‘slimy’ or ‘gooey’ texture of okra. The technical word for this is ‘mucilagnious’. Yes, it can turn people off to okra, but in this recipe, you’re not cooking it ‘to death’ and there’s no slimly factor here. 

How to Cook Okra

To avoid the slimy gooey texture of okra, it’s mostly in how you cook okra. First of all, less cooked okra is better for you. And, you have less slimy factor. 

A couple of tricks can help. First of all, soak your okra in vinegar for about 30 minutes to an hour before cooking it. Rinse well, then pat dry before cooking. Using a high heat to cook okra quickly, like I’m using in this recipe, also reduces the ‘mucilagnious’ factor. 

Cold Succotash Salad

No reason to always eat succotash warm or hot. Cold succotash is great. And, if you want to make a cold succotash salad with any leftovers, it’s simple fabulous. Toss in some drained albacore tuna or chicken or even lobster meat or shrimp if you have it. It’s like a delicacy on your palate. Another yummy way to combine leftovers is if you have pulled pork or chicken from a BBQ recipe. Yep, it’s perfect with making succotash a complete meal. 

jumbalaya okra succotash

Yield: 6+ servings

Celebrate the vegetables of Summer with this jumbalaya okra succotash. In less than 30 minutes, you'll have a Southern tradition on your table. Super easy!

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Ingredients

• 3 Tbl. extra virgin olive oil
• 1 cup sweet onions, diced
• 1 Tbl. garlic, minced
• 1 Tbl. nutritional yeast
• 2 tsp. creole seasoning mixture
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 3/4 tsp. sea salt
• 3/4 tsp. pepper
• 3 cups okra, fresh, sliced in bite size pieces
• 1 cup chicken stock
• 2 cups corn, fresh off the cob or previously frozen
• 2 1/2 cups baby lima beans, previously frozen
• 2 cups cherry tomatoes, sliced lengthwise in halves

Instructions

1. In a small bowl, mix together the nutritional yeast, creole, paprika, cumin, salt and pepper. Set aside.
2. In a large skillet over medium high heat, put the oil. Add the onions and garlic and saute about three to five minutes.
3. Add the okra, turn heat to high and cook for about three to four minutes . Add the chicken stock and blend. Reduce heat to medium Cook about two minutes. Add the corn, lima beans and spice mixture. Blend, cover, and cook about seven minutes. Reduce heat to low.
4. Add the cherry tomatoes, blend in, cover and let the mixture 'steam' about 5 minutes. Ready to serve!

Notes

To make this a complete meal, add a protein like grilled chicken, beef or pork. Grilled shrimp or a fish filet is perfect on top this succotash.

Succotash can also be eat cold, like a bean salad. Throw in some mozzarella balls!

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