Succotash

My Succotash recipe leans heavily on my New Orleans roots, Cherokee bloodline, and Southern roots to bring you a side dish that'll make any Southern grandmother proud!

Here are some succulent entrees to serve with this dish: Fried Chicken Wings, Pot Roast, Fried Fish, Smothered Cabbage, Trout Meuniere, and Smothered Turkey Necks.

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• Latest Recipe Video:
• What is the origin of succotash?
• Succotash Key Ingredients
• How to Make Succotash
• Storing Leftovers
• Pro Recipe Substitutions, Tips & Tricks
• Succotash FAQ
• More Southern Sides
• Before You Begin
• 📖 Recipe

What is the origin of succotash?

Succotash comes from Indigenous American cooking. Native Americans cultivated and combined corn and beans—two of the "Three Sisters" crops (corn, beans, and squash)—as a nourishing and sustainable food source. Early European settlers learned how to prepare succotash from Indigenous tribes, and without that knowledge, corn may not have become the agricultural staple it is today.

Succotash is one of those dishes that's synonymous with Soul Food and Southern cooking. However, because it's a great way to use up seasonal summer crops, it can feed a village if you make enough of it.

Fresh ingredients are always preferable to frozen, so I won't even get into the debate over fresh versus frozen. If you can find it fresh, use it! My recipe uses a lot of ingredients, making this a flavor party in your mouth. Sure, the prep may take a little longer, but know once you smell these flavors coming together, you'll high-five yourself for finding this recipe.

Everything is easily sourced, so that'll save you any headaches at the grocery store, plus I'll cover any substitutes you can use in case something is out of stock.

You'll need the following to make my succotash oil, butter, beef smoked sausage, corn kernels, onion, bell pepper, a roma tomato, jalapeno, sugar, dried thyme, Cajun seasoning, salt, pepper, garlic, frozen lima beans, and chicken stock.

Yes, with all these wonderful ingredients, it still only takes 15 minutes to prepare this easy summer recipe.

Succotash Key Ingredients

Here are all the key ingredients you need to make a bomb Southern succotash from scratch.

Frozen Lima Beans

Lima beans may be the only thing I'm okay with being frozen to reduce the time it takes to soften them. Additionally, the water that comes off of them will help loosen any items stuck to the bottom of the pot.

Fresh Corn

If you can find it, use it. The secret is getting the corn milk out of the cobs after you remove the corn kernels. The creamy corn milk intensifies the corn flavor.

Fresh Okra

The key to picking fresh okra is to rub it close to your ears. Fresh okra, you'll hear the pods popping on the inside. Old ones will not. You only need six, so this will be fast.

Red Bell Pepper

Red bell peppers add a lovely pop of color and sweetness, pairing well with the other vegetables.

Tomatoes

You can use vine-ripe tomatoes or even heirloom tomatoes, but roma tomatoes are the workhorse of the kitchen because they're versatile, inexpensive, and have great flavor.

Beef Smoked Sausage

I know most recipes call for crispy bacon, but I don't eat pork, and I always have smoked beef sausage at home, which easily adds a pleasant smoky flavor and meaty texture to make this a complete dish.

Herbs and Spices

You'll need kosher salt, black pepper, and Cajun seasoning. I like to use my Savory Cajun seasoning, but you can also use my homemade Creole seasoning.

How to Make Succotash

The key to making a fantastic pot of succotash is to ensure all the ingredients are fresh. That freshness will shine in the final results.

Storing Leftovers

Let it cool, then store it in an airtight container in the fridge, consuming it within 3-4 days.

After you've cooled the succotash, place it in an airtight container and store it in the freezer for up to two months.

To reheat, for best results, reheat on the stovetop with a splash of stock or water, stirring until warm. Alternatively, use the microwave, covering the dish and heating in short bursts, stirring in between.

Pro Recipe Substitutions, Tips & Tricks

Here are a few notes to help you make this dish yummy every time.

• If you use fresh lima beans, you'll need to wash and boil them for an hour until they're soft and slightly mushy.
• Fun fact: Lima beans and butter beans are the same. The green lima beans are young beans that will mature into white creamy butter beans. Feel free to use canned butter beans if you're not a fan of lima beans.
• You can use frozen edamame or fava beans as a substitute for lima beans.
• Yes, you can use 10 oz. of frozen corn and 1 cup of frozen okra. Be sure to thaw the okra and toss it with two teaspoons of white vinegar to remove the slime.
• When using fresh ears of corn, always use the back of your knife to get the liquid gold from the corn. The corn milk adds another layer of flavor that you won't get from frozen corn. I
• You can use cherry tomatoes or grape tomatoes as an alternative to Roma tomatoes.
• You can use olive oil or canola oil instead of avocado oil.
• If you have fresh thyme, use three sprigs instead of the dried thyme.
• If cooking with high heat makes you nervous, reduce it to medium heat.

Succotash FAQ

Here are readers' top questions about making succotash.

What is succotash made of?

Succotash is a simple, hearty dish traditionally made with corn and lima beans. Most succotash recipes also include seasonal veggies, such as tomatoes, bell peppers, or okra, and many Southern versions are finished with butter or cream for added richness.

What is succotash and why is it suffering?

Succotash is a vegetable dish with Indigenous American roots, made primarily from corn and beans. The phrase "suffering succotash!" was a popular catchphrase from Looney Tunes' Sylvester the Cat, used as a mild, humorous exclamation. It's not that the dish itself is suffering—it's just a playful way the phrase entered pop culture.

Why is it called suffering succotash?

"Suffering succotash!" became famous as a catchphrase in the 20th century, especially through Sylvester the Cat in Looney Tunes. It was used as a funny, softened alternative to stronger expressions of frustration.

Why is it called succotash?

The name comes from the Narragansett word msíckquatash, meaning "broken corn kernels." Over time, it was adapted into English as succotash.

What is a southern succotash?

Southern succotash is a regional variation that typically includes corn, lima beans, bell peppers, and sometimes okra or tomatoes. It's often simmered with butter, bacon fat, or cream for a rich, flavorful side dish that pairs well with fried chicken, barbecue, or seafood.

What spices go in succotash?

Seasonings for succotash vary, but common additions include salt, black pepper, onion powder, garlic powder, and fresh herbs such as parsley or thyme. Some succotash recipes add paprika, cayenne, or Cajun seasoning for a spicier Southern twist. Garlic and onion also deepen the flavor.

More Southern Sides

If you enjoy Southern side dishes, I know you'll love these too!

• Corn Maque Choux
• Moist Cornbread Muffins
• Hot Water Cornbread
• Smoked Gouda Grits
• Goat Cheese Grits
• Parmesan Grits
• Cheesy Fried Grits
• Sweet Potato Cornbread

Before You Begin

Before getting started, here are the steps I use to get organized. 

Step 1: Get all ingredients for the succotash on the counter.

Step 2: Measure each ingredient into its own individual bowl.

Step 3: Start following the recipe and get ready for the flavor-packed succotash you've ever enjoyed.

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