Succotash with Sausage and Shrimp

1. Boil Butter Beans

Begin by boiling the butter beans in a medium saucepan until they're tender, usually taking around 8 minutes. Once done, strain the beans and sprinkle them with a quarter teaspoon of salt.

2. Roast Okra

Roast the okra next by spreading it out on a baking sheet, drizzling it with a teaspoon of olive oil, and seasoning it with a quarter teaspoon of salt. Place it in the oven for 16-18 minutes, until it's tender and slightly crispy.

3. Cook Andouille Sausage

Heat a cast-iron skillet or Dutch oven over medium-high heat and cook the diced andouille sausage until it's crisp. Remove the sausage with a slotted spoon and set it aside for later.

4. Sauté Vegetables

In the flavorful fat left behind by the sausage, sauté the diced onion, green bell pepper, and minced garlic. Cook for about 5 minutes or until the vegetables have softened.

5. Combine Succotash Ingredients

To the skillet with the softened vegetables, add the corn, chopped tomatoes, cooked butter beans, roasted okra, the remaining teaspoon of salt, and a half teaspoon of black pepper. Stir in the crispy sausage, then cover and cook everything together for about 8 minutes, allowing the flavors to meld.

6. Cook Shrimp

While the succotash simmers, season your shrimp with half a teaspoon of salt and a quarter teaspoon of black pepper. Cook the shrimp in a separate skillet until they turn pink and are cooked through, which should take about 4-5 minutes.

7. Add Shrimp and Basil

The final step is to combine the cooked shrimp with the succotash. Gently fold in the finely chopped basil and let the dish sit for 5 minutes before serving. This resting time lets the flavors deepen and come together beautifully. Taste and adjust the seasoning with more salt and black pepper if needed.