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Succotash

INGREDIENTS

  • 1/4 pound Butter beans
  • 1/4 pound Cannellini beans
  • 1/4 pound Jackson Wonder beans
  • 1/4 pound Pinquito beans
  • 1/4 pound Black Calypso beans
  • 1/4 pound Appaloosa beans
  • 2 tbsp olive oil
  • 4 ounces diced Tasso
  • 1 cup chopped onions
  • 3 ears of corn
  • 2 tbsp minced shallots
  • 2 tbsp minced garlic
  • 1 cup tomatoes, peeled, seeded and chopped
  • Salt and pepper
  • 1 bay leaf
  • 2 1/2 quarts of chicken stock
  • 1/2 cup chopped green onions
  • Couple of grilled Andouille or Hot Italian sausage links
  • 1 tbsp chopped chives

  • Essence, recipe follows

    Essence (Emeril's Creole Seasoning):

    • 2 1/2 tbsp paprika
    • 2 tbsp salt
    • 2 tbsp garlic powder
    • 1 tbsp black pepper
    • 1 tbsp onion powder
    • 1 tbsp cayenne pepper
    • 1 tbsp dried leaf oregano
    • 1 tbsp dried thyme
    • Combine all ingredients thoroughly and store in an airtight jar or container.

    DIRECTIONS

    1. Preheat the grill. Pick over the beans for any stones or other foreign material.
    2. Soak the beans overnight and drain.
    3. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes.
    4. Add the onions and saute for 3 to 5 minutes, or until the onions are wilted.
    5. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob.
    6. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute the vegetables for 1 minute.
    7. Season with Essence.
    8. Add the chicken stock and bring up to a boil, cover and reduce to a simmer.
    9. Cook  about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed.
    10. Spoon the Succotash on an over-sized platter. Lay the grilled sausage on top.

     

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