Monday, September 22, 2008
1 lb frozen breaded okra, defrosted
1 cup fresh or frozen corn kernels (defrosted)
1 cup fresh or frozen lima beans (defrosted)
8 oz summer squash (zucchini and/or yellow squash), cut lengthwise in half and then sliced crosswise into 1/4 inch thick half-moons
1/2 cup chopped green bell pepper (you can use sweet red bell pepper, too)
1 or 2 diced fresh hot peppers (cayennes or jalapenos work well), seeds & membranes removed if preferred
1/2 cup chopped onion (yellow, sweet or red all work)
1 1/2 tsp minced fresh garlic
1 tsp ground black pepper
1 tsp salt (or to taste)
Pure olive oil (not extra virgin), for cooking (vegetable or peanut oil also work)
Heat the oil in a large skillet or wok and saute the okra on medium-high heat until it starts to brown. Add the onions, peppers and garlic, saute until soft. Add the corn, lima beans and squash,saute until the squash softens, onions are translucent and the okra has browned. You might need to add a little more oil during cooking. Season with salt & pepper, add any meat (chicken, ham, sausage or shrimp) and saute until everything is heated through. Serves 4 as a main dish, 6 to 8 as a side dish. ***Note: If you really hate lima beans, like my husband does, simply leave them out!
Carolina Sauce Company
PS: Instead of using plain salt and pepper to season this succotash, you can play around with different dry rubs and seasonings as a substitute for the salt & pepper. I like to use Knox Cracked Pepper Dry Rub for a touch of gourmet flair, or Durn Good Original Seasoning for down home southern flavor.