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Succotash With Sausage and Shrimp
8 servings
| prepPreheat oven to 425°F / 220°C | ||
| prepLine a baking sheet with parchment | ||
| 1 cup / 240 ml water | Boil and simmer butter beans, 8 min | Stir in shrimp and basil; rest 5 min |
| 2 ½ cups / 455 g fresh or frozen butter beans | ||
| 2 teaspoons kosher salt, divided | ||
| 3 cups / 340 g fresh or frozen okra, trimmed and sliced into ½-inch rounds | Roast okra 425°F / 220°C, 16–18 min | |
| 1 tablespoon plus 1 teaspoon / 20 ml extra-virgin olive oil or unsalted butter, divided | ||
| 6 oz / 170 g andouille sausage, diced | Render sausage until crisp | |
| 1 large yellow onion, diced | Sauté onion, pepper, garlic, 5 min | |
| ½ large green bell pepper, diced | ||
| 4 garlic cloves, minced | ||
| 5 medium ears corn, kernels sliced off (about 3 ½ cups / 525 g) | Combine and cook vegetables, 8 min | |
| 2 large ripe tomatoes, coarsely chopped | ||
| ¾ teaspoon black pepper, plus more as needed | ||
| 1 lb / 455 g shrimp, peeled and deveined | Sear shrimp 4–5 min total | |
| ½ packed cup / 12 g fresh basil leaves, finely chopped | ||
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