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Saucy Southern Succotash

A masterclass in vegetable architecture and flavor layering. 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.
Print Recipe
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 unsalted 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 and finely 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 hot pepper sauce plus more to taste
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

The Aromatic Sweat
  1. In a large, heavy-bottomed skillet or Dutch oven, heat the unsalted butter and olive oil together over medium heat until melted and foaming.
  2. Add the sliced zucchini, diced red onion, and diced jalapeño pepper to the skillet.
  3. Cook, stirring occasionally, until the vegetables release their moisture and become soft and translucent, about 5 to 7 minutes.
The Harvest Integration
  1. Once the aromatic base is soft, fold in the thawed corn, peas, lima beans, okra, and diced roasted red peppers.
  2. Toss the vegetables thoroughly in the residual butter and olive oil to ensure they are evenly coated and heated through.
The Broth Build & Simmer
  1. Pour the crushed tomatoes directly over the vegetable mixture.
  2. Aggressively season the skillet with the Worcestershire sauce, Creole seasoning, hot pepper sauce, kosher salt, and coarse black pepper.
  3. Stir the succotash to completely integrate the spices into the tomato broth.
  4. Reduce the heat slightly and allow the mixture to simmer vigorously for 5 minutes, allowing the dense starches of the corn and lima beans to thicken the tomato sauce into a rich, glossy stew. Serve hot.