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Country Succotash Stew

The andouille sausage gives this stew a distinct taste, transforming from a regular vegetable stew into a spectacular meal. Serve warm and enjoy!



  • 1-1/2 Tbsp canola oil--and 2-cups--(for okra)
  • 1-1/2 lb Andouille sausage (rough cut)
  • 2 Tbsp diced shallots
  • 1 Tbsp diced garlic
  • 2 Tbsp Tomato Paste
  • 2 cups canned pinto beans
  • 1/2 cup celery chopped (optional)
  • 2 cups sweet corn
  • 1 tsp kosher salt
  • 1 pinch black pepper
  • 1 tsp cayenne pepper
  • 3 cups chicken stock
  • 6 each peeled plum tomatoes (diced medium)
  • 2 cups fresh or frozen Okra
  • 1/2-cup All Purpose flour

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Cooking Steps

  1. In a medium sauce pan turn to medium heat and add the oil,(TBsp), then add the shallots and garlic and swet for two minutes.
  2. Add the sausage and the paste cook for two minutes more then add the beans, corn, and diced tomatoes. Season with the cayenne, salt, then add the chicken stock and re-season to taste.
  3. Let the stew cook on medium to low heat while stirring and watching for about 15 minutes. Serve the stew in a soup bowl or cup and place a hand full of the Okra on top and serve. 
  4. Cut Okra into small rounds season with a pinch of salt, place the two cups of oil into a sauté pan and heat. Lightly dust the Okra in the flour and fry for two to three minutes until golden brown.

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