Succotash

Recipe Ingredients

1/4 lb	113g / 4oz	Christmas Lima beans
1/4 lb	113g / 4oz	Cranberry beans
1/4 lb	113g / 4oz	Jackson Wonder beans
1/4 lb	113g / 4oz	Painted Pony beans
1/4 lb	113g / 4oz	Scarlet Runner beans
1/4 lb	113g / 4oz	Yellow Eye beans
1/4 lb	113g / 4oz	Tongues of Fire beans
1/4 lb	113g / 4oz	White Emergo beans
2 tablespoons	30ml	Olive oil
4 oz	113g	Tasso - diced
1 cup	62g / 2.2oz	Chopped onions
3		Corn ears
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
		Bayou Blast - see * Note
2 1/2		Chicken stock
1/2 cup	31g / 1.1oz	Chopped green onions
2		Grilled Andouille sausage links - (to 3)
1 tablespoon	15ml	Chopped chives

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain.

Preheat the grill.

In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saute for 3 to 5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the sauteed onions. Saute the vegetables for 1 minute. Season with Bayou Blast. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the succotash in an over-sized platter. Lay the grilled sausage on top. Garnish with chives.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2403 broadcast 11-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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