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Stunning plated serving of Saucy Southern Succotash, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Saucy Southern Succotash

This deeply savory, highly structured succotash revitalizes a Southern classic by simmering a massive harvest of zucchini, corn, okra, and lima beans in a concentrated, Creole-spiced crushed tomato broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Aromatic Base
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced (about 2 cups)
  • 1 large red onion, peeled and diced (about 1 cup)
  • 1 large jalapeño pepper, seeded, veins removed, diced, about ½ cup
The Harvest Additions
  • 1 10-ounce package frozen corn, thawed
  • 1 10-ounce package frozen peas, thawed
  • 1 10-ounce package frozen lima beans, thawed
  • 1 10-ounce package frozen okra, thawed
  • 1 whole marinated roasted red pepper, diced (about ½ cup)
The Saucy Broth & Seasoning
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Creole seasoning
  • 1 teaspoon (or more) hot pepper sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

Cook the Vegetables
  1. Heat the butter and the olive oil in a skillet over medium heat.
  2. Add the zucchini, onion and jalapeño pepper and cook until soft, about 8 to 10 minutes.
The Harvest Integration
  1. Stir in the corn peas, lima beans, okra, red pepper, and tomatoes.
The Broth Build & Simmer
  1. Season with Worcestershire, Creole seasoning, hot pepper sauce, salt and pepper.
  2. Simmer for 5 minutes before serving.