succotash, made new again
Prep time
Cook time
Total time
This dish easily serves 6 as a side and 4 as a main dish. You can sub out sweet paprika for the smoked but the smoked is SO much better! Smoked paprika available at specialty stores. You can also use green beans instead of the shelled beans.
Cuisine: American
Serves: 4-6
  • 3 TBLS of coconut or avocado oil or other high heat oil
  • 8 ounces of andouille or some sort of sausage, sliced (optional)
  • 1 medium sweet onion, diced
  • 2 cups of fresh cut sweet organic corn
  • 3 to 4 cloves of minced garlic
  • 3 medium sized over ripe tomatoes
  • 1 cup of fresh peas or shelled beans of some sort
  • 1 medium zucchini diced medium
  • 1 red bell pepper, diced small
  • 1-2 TBLS of minced fresh basil
  • 1 stick of grass fed organic unsalted butter, cubed
  • 2 tsps of smoked paprika
  • Salt and pepper to taste
  1. Prep all your lovely farm fresh veggies, sausage and herbs. Puree the tomatoes and garlic in a blender and set aside. Take out a big skillet that is deep and large in diameter. Heat up the oil and sauté the sausage over medium heat till lightly brown and then add the onions. Sauté for a few more minutes till the onions become fragrant and then add the pureed tomatoes and sweet corn. (If you are using green beans, add them here) Bring this delicious mix to a simmer, lower the heat to medium and keep simmering until the corn is cooked through, about 10 minutes. Add the peas or beans, zucchini, bell pepper and the basil and simmer for about 5 more minutes then add the smoked paprika, salt and pepper to taste and turn off heat. Now for the indulgent part, stir in your butter till it is melted and starts to create a creamy consistency. Taste, lucky you, and add more seasonings to your liking. Eat with relish and grunts of delight.
Recipe by The Cave Woman Cafe at