Sausage with Succotash and Shrimp

Sconty kitchen 

SHRIMPS  BASED MEAL YOU SHOULD  TRY 

Sconty empire 

Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn, ripe tomatoes and shelled butter beans (also known as lima beans.) Succotash has earned its place of pride in regions across the U.S. — the Midwest, the Eastern Seaboard, and perhaps most notably, the South. This succotash is Cajun-style and a worthy entree, thanks to spicy Andouille sausage and seasoned shrimp. But feel free to leave them out for a satisfying meatless option. The Andouille sausage adds kick, so if you use regular sausage or eliminate it altogether, you can add some heat with ground cayenne and hot sauce.

INGREDIENTS 

• 2 ½ cups/1 pound fresh (shelled) or frozen butter beans or baby lima beans
• 2 teaspoons kosher salt, plus more as needed
• 3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
• 6 ounces Andouille sausage, diced
• 1 large yellow onion, diced
• ½ large green bell pepper, diced
• 4 garlic cloves, minced
• 5 medium ears corn, kernels sliced off (about 3 1/2 cups)
• 2 large ripe tomatoes, coarsely chopped
• ¾ teaspoon black pepper, plus more as needed
• 1 pound shrimp (any size), peeled and deveined
• ½ packed cup fresh basil leaves, finely chopped

HOW TO PREPARE 

STEP 1

1. Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
2. STEP 2
3. While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
4. STEP 3
5. Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it’s crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
6. STEP 4
7. Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
8. STEP 5
9. Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
10. STEP 6
11. As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
12. STEP 7
13. In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
14. STEP 8
15. Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm