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
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 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.
- 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.