New Orleans Mardi Gras Flambeaux

Succotash Recipe
Succotash recipe
Item#: succotash-recipe
$2.00
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Product Description
Authentic Créole recipe (centuries old)
Ingredients
  • Lima beans
  • Corn
  • Purified water
  • Louisiana Salt (Morton Salt;(Optional)
  • Black pepper
  • Half of a White creole onion (diced)
  • 1 Green Bell pepper
  • 1 or 2 celery sticks
  • 1 to 3 bay leaves
  • 2 creole tomatoes
  • Butter
  • audouille
  • olive oil
  • white flour
  • Cayenne pepper (Optional)


  • Kitchen Appliances & Tools
  • Large bowl
  • Wooden cooking spoon
  • chef knife
  • wooden cutting board
  • seasoned cast iron pot
  • seasoned cast iron saucepan
  • pot holder
  • oven mit
  • bowls


  • Place the Lima beans in a clean bowl and place in the kitchen sink underneath the sink. Run the water from the faucet onto the Lima beans and while the water runs, cuff a good amount of Lima beans in your hands and raise your hands out of the water and for better vision. Check the Lima beans for dirty, debris such as pebbles and insects. At this time, take the clean Lima beans in a clean pot should be fine.

    In the pot with the Lima beans, pour purified water until the water is over half way full in the pot. Sprinkle black pepper in the pot until it is completely covering the top of the purified water with just a little room to see through the water. Sprinkle a tad bit of salt as well. If you place too much black pepper in the water, the succotash, your meal will be too hot. Too little and your succotash will be bland. A word of occasion, let your (and family) taste buds rule how you season your meal.Place the pot on the stove.

    Wash and de-seed the bell pepper. Place the bell pepper on the cutting board and dice cut. Leave 1/3 of the bell pepper on the cutting board and place the rest of diced bell pepper in pot with seasoned Lima beans and water. Put in a clean bowl the remaining diced bell pepper. Clean your cutting board, knife and hands, dry, remove the skin of the white onion, clean the onion, and cut it in half. Take one of the onion halves and dice cut it. Place the dice onions in the pot with black pepper, salt, Lima beans, dice bell peppers and water. Wash the knife, wooden cutting boards and hands again. Dry, then wash the celery sticks and dice cut them. Leave 1/3 of the dice celery on the cutting board and place the rest of the diced celery into the pot. The remaining of the diced celery, place in a clean bowl.Crush the bay leaves over the beans and seasoning. Place the stove on high and wait for the water to boil.

    Once the water starts to boils, stir the pot so that the seasoning is evenly mixed with the beans. Turn the heat on the stove down to medium low and stir every now and then. This make sure that the seasoning and beans don't stick to the bottom of the pot. When you check the water level, softness of the beans, place a bit more water in the pot and corn into the pot. Clean the creole tomatoes, dice cut and place in the pot with the seasoning, Lima beans, and corn. Stir the pot to evenly mix the food.

    Wash the cutting board, knife and hands, and slice the audouille sausage. Place the audouille sausage in a cast iron saucepan with olive oil. Wash the cutting board, knife and hands, and dice the other half of the créole onion. Place the diced onion in the saucepan. Salt and black pepper to taste the sautée audouille sausage. Place the remaining bell pepper and celery in the saucepan. Stir the audouille sausage and Holy Trinity seasoning until the sausage is golden brown.

    When the Lima beans, corn, tomatoes are almost creamy, place the sautée audouille sausage and Holy Trinity seasoning into the pot. Stir the pot and also scrape the sides of the pot. Place the heat on low and preceded to pour flour in a small clean bowl. With clean hands roll a stick of butter in the white flour until all sides of the butter is decently coated. Place the floured butter into the pot and stir the floured buttered until it is melted. Once the buttered in melted the succotash is done.

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