Succotash

From Chesapeake Bay Cooking

Cookbook

Author(s): John Shields

Page 189

Cuisine: Cajun/Creole

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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kateq

13 years ago

★ ★ ★ ★ ★ 5/5

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There are succotash recipes that allow the use of frozen veg; there are some that add cream or herbs or other 'stuff' -- this is the classic simple real deal--fresh corn, baby limas, barely cooked and then dressed with butter and lemon. Salt and fresh pepper--ready to go--so good!

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