Summer Succotash

Vegetables

Ingredients

3 Tbl Bacon grease (or canola oil)

2 cups Squash, medium dice

1 /4 cup Onion, small chopped

1 Red bell pepper, medium dice

1 cup Fresh butter beans, cooked

1 cup Sweet Corn kernels, freshly scraped

1 /2 cup Chicken broth

2 tsp Creole Seasoning

1 tsp Thyme

1 /2 tsp Rosemary

1 Tbl Butter

Salt and pepper to taste

Instructions

Heat bacon grease over medium high heat. Add squash, onion and bell pepper. Cook until softened. Add beans and corn. Continue cooking for two minutes. Add chicken broth.

Reduce heat to low and simmer until almost all liquid has evaporated. Add seasoning, herbs and butter.

Yield: six to eight servings

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com