Here’s a twist on Succotash that is right up my alley. I omitted the lima beans and added bulgur wheat which is an especially good source of manganese, magnesium, iron and fiber. You can buy bulgur wheat here.

INGREDIENTS

  • 1 ½ cups cooked #3 coarse bulgur wheat
  • 1 cup fresh or frozen baby lima beans or butter beans (optional)
  • 2 teaspoons kosher salt, plus more as needed
  • 3 cups/12 ounces fresh or frozen okra, tops and tails trimmed, sliced into 1/2-inch rounds (substitute asparagus if desired)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil or unsalted butter
  • 6 ounces Andouille sausage, diced
  • 1 large yellow onion, diced (sweet onion)
  • ½ large green bell pepper, diced
  • 4 garlic cloves, minced
  • 5 medium ears corn, kernels sliced off (about 3 1/2 cups)
  • 2 large ripe tomatoes, coarsely chopped
  • ¾ teaspoon black pepper, plus more as needed
  • 1 pound shrimp (any size), peeled and deveined
  • ½ packed cup fresh basil leaves, finely chopped
  • *If you’re looking for a some spice, add a finely diced jalapeño or two.

PREPARATION

  • Heat oven to 425 degrees. Meanwhile, bring 3 cups water to a boil in a medium saucepan. Once boiling, add the bulgur wheat and return to a boil. Cover, turn off the heat and let soak until the bulgur has absorbed most of the water, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
  • While the bulgur is 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 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
  • Heat a large cast-iron skillet 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.
  • Add the onion, bell pepper and garlic to the rendered fat in the skillet, and cook until the vegetables are softened, about 5 minutes.
  • Add the corn, tomatoes, bulgur, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
  • As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • 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.
  • 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.