Appears in Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie. Read our review. Yield: 8 main course servings Ingredients: 2 tbsp. unsalted butter 1, 28-ounce can crushed tomatoes 1 yellow onion, chopped 1 green bell pepper, seeded and chopped 2 celery stalks, chopped 1 lb. fresh or frozen okra, trimmed and cut crosswise into 1-inch pieces 1 lb. fresh or frozen lima beans 1 lb. fresh or frozen corn kernels 1 lb. smoked pork sausage, cut crosswise into ¾-inch slices 1 lb. boneless smoked ham, cut into 1-inch cubes 2 bay leaves pinch of dried thyme 1/2 to 1 cup water, if needed 1 lb. medium shrimp, peeled and deveined hot cooked rice for serving Method:
- In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter. Add the tomatoes, onion, bell pepper, and celery and stir to coat well in the fat. Cook, uncovered, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
- Stir in the okra, lima beans, corn, sausage, ham, bay leaves, and thyme. Cook, still uncovered, until vegetables are soft, about 1 hour, stirring occasionally. If the mixture seems dry toward the end of the cooking time, stir in water to moisten, a little at a time, then cover the pan and continue cooking.
- Reduce the heat to low and stir in the shrimp. Cook, stirring often, until the shrimp are cooked through and the flavors have blended, about 15 minutes longer. Remove from the heat.
- Mound the rice on large plates, spoon the succotash over the rice, and serve at once.
