“A common Creole dish that can be served as a side dish to any combination of meat and potatoes, pasta, or rice dishes. A flavorful complement. Prep time depend on whether or not you chop your own seasonings or use frozen pre-chopped seasonings. Cook time depends on how long it takes to prepare and cook the rest of the meal. Number of servings depends on how much everybody likes it.” - by Melody aka Dumplin'
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
- Allow bacon to cool; crumble and set aside.
- Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
- Stir in garlic and cook until fragrant, about 2 more minutes.
- Mix in beef broth and corn; bring to a boil.
- Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 197 cal
- 10%
- Fat
- 10.3 g
- 16%
- Carbs
- 25.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This is one delicious side dish. I used yellow and white corn, more creole seasoning, spicy salt in place of the salt and cayene. Oh, and about four rashers of thick cut pepper bacon (more YUM!). I a..." See morelso used about a cup or so of beef broth and let it simmer down and absorb all of that flavor. Highly recommended, thanks so much for sharing this. It's a do-over for sure."
Melody aka Dumplin'
"Thanks for trying my recipe and I'm glad you all liked it so much! The only difference between this and Succotash is the addition of green lima beans. Also, I noticed that some of the changes they m..." See moreade to my wording when the edited my recipe made it more difficult to understand. The Thyme is optional and the Thyme and Parsley should be finely chopped, not minced. Also, to cook and stir is to saute. I've used sweet corn or shoepeg corn for this recipe and it's wonderful either way. You can also substitute chicken broth for the beef broth and add a little sage, or substitute seafood broth and add schrimp for some different flavors. Thanks again!"
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