The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork.
'succotash' on Serious Eats
Pounded pork tenderloin gets slathered with cilantro pesto and a shower of pepper jack before it's rolled, roasted and served with spicy succotash.
[Photograph: Carrie Vasios] Check out other recipes from Serious Entertaining: A Sweet Carolina Birthday »...
It's the kind of meal you eat on a table on the back deck, or makes you wish that you had a table on a back deck, a glass of wine in hand, sort of eating it like an open-faced sandwich, sort of eating it with a fork, sort of spilling it on your shorts and sort of not caring. In other words: summer.
Chalk this up as another dish I'd never heard of before. I just had some corn, a few tomatoes, and a bell pepper from the market and needed a way to use them. Then I found Macque choux (sometimes spelled maque choux) in the Lee Bros. Southern Cookbook and was seduced by the history.