Emerils Creole Succotash Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Garlic, minced
2 tbsp: Shallots, minced
2 tbsp: Olive oil,
2 cup: Corn kernels, fresh or frozen
1 cup: Lima beans or fava beans, fresh or frozen, cooked
1 cup: Tomatoes, peeled, seeded, chopped
1: Onion, yellow, roasted, chopped
1 tbsp: Emerils Creole Seasoning see recipe,
1 cup: Beer or nonalcoholic beer,
2 tbsp: Basil, fresh, chopped
2 tbsp: Oregano, fresh, chopped
1 tbsp: Thyme, fresh, chopped
Red pepper sauce to taste,
Worcestershire sauce, vegetarian, to taste
Directions:
Saute garlic and shallots in oil until transparent, about 2 to 3
minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and
onion and cook an additional five minutes.
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes.
Add herbs, red pepper sauce and worcestershire, and cook for another
5 minutes. Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg
sod; 7 g fiber.
Vegetarian Times, December 1992/MM by DEEANNE
Source from luhu.jp
minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and
onion and cook an additional five minutes.
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes.
Add herbs, red pepper sauce and worcestershire, and cook for another
5 minutes. Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg
sod; 7 g fiber.
Vegetarian Times, December 1992/MM by DEEANNE
Source from luhu.jp