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Creole Succotash

Prep Time: 30 minutes

Cooking Time: 25 minutes

Serves: 4 to 6



8-quart pot


(2) Medium-sized mixing bowl

Cutting board

Your favorite Knife

Cast-iron skillet



* 8 oz Fresh shelled red beans*

* 1/2 cup yellow cornmeal

* 2 cayenne pepper seeds removed chopped

* 2 tsp cayenne pepper

* 12 okra pods chopped into 1/2” pieces

* 6 tablespoons olive oil

* 3 ears corn boiled

* 2 sweet bell peppers

* 2 Sweet Anaheim

* 4 squash: zucchini, golden zucchini, (2) pattypan--chop into bite-sized pieces

* 4 garlic cloves, chopped

* 2 Creole tomatoes quartered

* 2 tablespoons Worcestershire sauce

* 2 bay leaves

*1 sweet onion chopped

* Few dashes of your favorite hot sauce

* Salt & Pepper to taste





Soak your fresh-shelled red beans anywhere from 10 minutes to overnight (if your planning for the next day). *Rule of thumb for fresh beans it is perfectly okay to soak for a small amount of time because beans produce what is called an enzyme: ‘lectin’ which has been known to cause gastrointestinal distress – soaking helps to neutralize the enzyme.

Cooking time for fresh beans: 5-10 minutes depending on freshness. Once beans are cooked strain in colander. Don’t forget the 2 bay leaves!



Grab your 8-quart pot. Add a little salt. Once it comes to a boil throw in your 3 ears of corn.

Kernels should be tender in 3-7 minutes depending on freshness.

Strain in colander.



In a medium sized mixing bowl toss in cornmeal, cayenne pepper (ground) salt & pepper. Toss okra with 2 tbsp olive oil & then coat with cornmeal mixture.


Once corn has cooled a bit. Shave kernels off cob.


Add 2 tbsp olive oil to skillet. Fold okra into mix while stirring occasionally until brown about 4 minutes. Remove okra to drain on paper towels.


Over medium heat add chopped onion & garlic let sweat about 8 minutes or until golden brown.

Throw in a few dashes of Worcestershire sauce, salt, pepper, bell pepper, and sweet Anaheim peppers. Let sweat for 5 minutes.


Add okra, fresh red beans, corn, squash, and sauté 2 minutes season with your favorite hot sauce, salt & pepper to taste.


Add tomatoes & squashes.

Cover and cook until squash is crisp-tender over medium-high heat about 5 minutes.

Remove from heat.

Allow to rest for a few minutes.

Serve alone or over rice.

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