Succotash With Sausage and Shrimp

Preparation

1. Step 1

   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 ¼ teaspoon kosher salt. Set aside.

2. Step 2

   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 ¼ teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, ½ teaspoon black pepper and andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.

6. Step 6

   As vegetables cook, pat the shrimp dry with paper towels, then generously season with ½ teaspoon salt and ¼ teaspoon black pepper.

7. Step 7

   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.

8. Step 8

   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.