Slow Cooker Cajun Succotash Recipes

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SLOW-COOKER CAJUN SUCCOTASH

If you don't want to go "meatless" with this recipe, stir in leftover ham from Easter.

Provided by Tammy Raynes

Categories     Other Main Dishes

Time 4h5m

Number Of Ingredients 9



Slow-Cooker Cajun Succotash image

Steps:

  • 1. Combine all ingredients, except rice, in a 5 quart slow cooker. Cover and cook on LOW for 4 hours. Serve over hot cooked brown rice and a slice of french bread.

2 c frozen whole kernel corn
1 can(s) (14-oz) low-sodium, fat-free, vegetable broth
1 1/2 tsp cajun seasoning
3 clove garlic, minced
2 can(s) (16-oz) red beans, drained and rinsed
1 can(s) (28-oz) diced tomatoes, undrained
1 pkg (16-oz) frozen cut okra
1 large onion, chopped
hot cooked brown rice

SUCCULENT SLOW COOKER SUCCOTASH

From the cookbook The 150 Best Slow Cooker Recipes this is a lovely full flavored dish that will greet you after slaving all day in the kitchen(the crockpot, not you)! This is a native American dish.

Provided by Sharon123

Categories     Beans

Time 5h20m

Yield 8-10

Number Of Ingredients 16



Succulent Slow Cooker Succotash image

Steps:

  • In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
  • Note:.
  • This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
  • For Vegetarian option use Vegetable broth.

Nutrition Facts : Calories 283.1, Fat 3.1, SaturatedFat 0.5, Sodium 336.6, Carbohydrate 55.3, Fiber 13.3, Sugar 8.9, Protein 13.8

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or 1 (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

CAJUN MAQUE CHOUX / CAJUN SUCCOTASH

This side dish is an excellent acccompaniment to any Cajun or Creole entree. Maque Choux usually does not contain okra, that's my little enhancement!

Provided by Grace Lynn

Categories     Corn

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12



Cajun Maque Choux / Cajun Succotash image

Steps:

  • Cook bacon in a frying pan until crisp.
  • Drain on paper towels, crumble and set aside.
  • Melt butter in the bacon fat over medium heat.
  • Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
  • Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
  • Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
  • Remove from heat.
  • Stir in crumbled bacon and serve.

6 slices bacon
2 tablespoons butter
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
1 jalapeno, finely chopped (optional)
3 cloves garlic, minced
4 cups corn kernels, fresh or thawed frozen
2 cups sliced okra
2 tomatoes, peeled,seeded and chopped
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, to taste
1 cup chicken broth

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