Jazzy Succotash. This stated with a recipe from Cooking Light. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.
By doing this, the individual ingredients have their own flavors.
For an EASY and LOW-FAT version I used canned lima beans canned tomatoes and canned creamed corn.
Salt and freshly milled pepper Jazzy Appetizers.
You can cook Jazzy Succotash using 11 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Jazzy Succotash
- Prepare 3 tbsp of olive oil.
- Prepare 16 oz of frozen 3 pepper and onion blend.
- Prepare 16 oz of shelled edamame.
- It's 16 oz of frozen yellow and white corn.
- You need 2 small of zuchinni, chopped.
- It's 1 tsp of chili powder.
- You need 1 tsp of cumin.
- You need 1 tsp of oregano.
- Prepare 1 tsp of basil.
- It's 1 tsp of red pepper flakes.
- Prepare 3 tbsp of rice wine vinegar.
This traditional American side dish, consisting of corn, lima beans, and diced tomatoes, dates back to the Great Depression, and is at the top of the list of comfort foods.. Tender lima beans, red bell pepper and corn kernels combine to create an eye-appealing and delicious side dish. Cook bacon in a frying pan until crisp. Drain on paper towels, crumble and set aside.
Jazzy Succotash step by step
- Add olive oil to a large skillet on medium heat. Add 3 pepper and onion blend (not necessary to thaw) and season with chili powder and cumin.
- When peppers and onions are soft, add the edamame and corn (not necessary to thaw them) . Season with oregano and basil. Cook until all is thawed and heated through..
- Add zucchini and season with red pepper flakes and salt and pepper, to taste. Add rice wine vinegar and simmer until heated through and veggies as tender as desired, I like mine firm. Sprinkle with shaved Parmesan to serve.
A French Quarter Cafe, Featuring Fine Cajun/Creole Cuisine. Served with new potatoes and dirty rice, and your choice of succotash or veggie medley Children's Menu. History of Succotash Succotash dates back to New England Native Americans from the word, msÃckquatash , meaning boiled cut corn kernels. Cajun Stir Fry Your choice of beef, chicken, shrimp, or a combination of ALL three, sauteed with vegetables & cajun spices served over dirty rice.. I do not own copyrights to this video, neither I get any financial or any other benefit from it.
