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Seasonal Supper

Chef de Cuisine Tommy DiGiovanni shares Arnaud’s Restaurant’s Southern Succotash


Southern Succotash


1    pound Lima beans (pre-cooked, fresh or frozen)
4    ears Yellow corn (fresh, kernels removed)
1    Green bell pepper  (diced small)
1    cup Celery (diced small)
1    cup Yellow onion  (diced small)
1    Jalapeno (diced  small)
1    cup Smoked bacon (diced)
4    cloves Garlic (minced)
2    Vine-ripened tomatoes (diced)
      Kosher salt to taste

1    quart Heavy cream


Cook diced bacon over medium-low heat until fat is rendered off and bacon is crisp; remove from heat and remove half of bacon fat.

Sauté peppers, onion, celery and garlic over medium-high heat in the remaining bacon fat for about 3 minutes until translucent.

Add diced tomato and sauté for another 3 minutes.

Add corn kernels and cook for 3 minutes.

Add the beans and cooked bacon, cook for 3 minutes.

Lower heat; add cream and salt.

Reduce for about 5 minutes until cream coats the back of a spoon.

Serves 4-6

Arnaud’s Restaurant

813 Bienville St.






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