Creole Succotash!

This "Creole Succotash" is my kicked up version of the usual succotash dish.  Succotash was first prepared and served by Native Americans and is typically some combination of lima beans and corn, plus various other ingredients.  I added the Trinity of Cajun/Creole cooking, which is onion, bell pepper and celery.  I think this really works well in this dish.  This is a fairly quick and easy side dish and goes great with just about anything.  The addition of fresh tomato at the end really brightens it up also.  

You can adjust the spiciness of this.  You know I love the heat, but you can make it as mild as you and your family like.  In the deep South, Louisiana and Mississippi,  this would be called Maque Choux, which I like the sound of, but in my part of the country, it would not be something most would know.  I decided on Creole Succotash, because most would recognize that one!     

Here is what you will need: 

4-5 slices bacon

4 Tbs. butter

1 medium sweet onion, diced

1 green or red bell pepper, diced

2 stalks celery, diced

2 cloves of garlic, minced

3 cups fresh or frozen baby lima beans

2 cups fresh or frozen corn

1 tsp. Creole or Cajun seasoning (I used Tony Chachere)

1/2 tsp. black pepper

1 tsp. sugar

salt to taste

1/2 cup chicken broth or water

2 fresh tomatoes, diced (when not available, substitute a can of drained, petite diced tomatoes)

hot sauce to taste (optional)

In a deep skillet with a lid or I used my smaller cast iron Dutch oven, fry the bacon until crisp.  Set the bacon aside.  Melt the butter in the bacon drippings.  Add the onion, bell pepper, and celery and saute until just starting to get tender.   Add the garlic, baby limas, and corn and saute all for about 2 minutes.  Add the Creole seasoning, black pepper, sugar, salt to your taste and chicken broth or water.   The Creole seasoning has a lot of salt in it, so you might not need more, but I did add just  a pinch of salt.  Stir this all together, cover and simmer for 20 -30 minutes.  Check halfway through to be sure it's not too dry.  Add a bit more chicken broth or water if it is dry.  The vegetables release some liquid so you might not need any more.

At the very end of the cooking time, toss the diced tomato in and just heat enough to heat the tomato through.  This keeps them from breaking down, but adds so much bright flavor to this dish.  If you like it spicy add a dash of hot sauce and sprinkle the top with the crumbled bacon!  If you want to make this a main course, toss in some diced cooked chicken or small cooked shrimp at the end! 







Cajun Pork Loin with Vegetables!

This "Cajun Pork Loin with Vegetables" is a wonderful meal that is just perfect for cooler weather.  It is hearty and the leftovers are even better the next day! The pork turns out so tender and tasty!  I cooked this in my cast iron Dutch oven, because it conducts heat so well and just makes any cut of meat fork tender. 

 I will also give slow cooker directions for this at the end, because it will work in your slow cooker also.   

Here is what you will need:

4-5 pound boneless pork loin

1 Tbs. Cajun seasoning (I used Tony Chacheres Creole seasoning)

1 tsp. seasoned salt

1 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. thyme

1/4 cup vegetable or canola oil

2 cups beef broth

4 cups water

4-5 potatoes, peeled and quartered or halved if they are small

1 bag of baby carrots

2 medium sweet onions, peeled and quartered

1 red or green bell pepper, cut in 1 inch pieces

2 stalks celery, cut in one inch pieces

additional seasoned salt and pepper for the veggies to taste

Pat the roast dry with a paper towel.  In a bowl, mix the Cajun seasoning with the next 4 spices to make a rub.  Sprinkle this mixture on both sides of the pork loin.  Really pat it on there.  Heat the oil in a large Dutch oven that is ovenproof.    Brown the pork loin on both sides.  I like to get it really brown over pretty high heat.   Add the beef broth and the water, cover and place in a preheated 350 degree oven for 1 hour.

Remove from the oven and add the veggies around and on top of the pork loin.  Sprinkle the vegetables with seasoned salt and pepper to taste.  If you need to add more water, do so now.  The vegetables shouldn't be covered in water, but the water should be up to the bottom of them. Some cookware loses liquid more than others in the oven.   Cover and place back in the oven for 1 more hour.

I don't like to cook the vegetables in with the meat for the whole 2 hours, because I think it overcooks them and breaks them down in the oven, especially in this cast iron Dutch oven.

To plate this, remove the pork loin to a cutting board and allow it to rest about 5 minutes.  After it rests, slice it in thin slices and lay them on a large platter.  Place the vegetables all around the meat, then drizzle some of the juices over all.  If you want thicken the remaining juices with a little cornstarch for a thicker gravy, you can.  We just spoon it, as is, over the meat and vegetables.  It is so moist and so full of great flavor. 

***For the slow cooker,  season and brown the pork loin in a skillet the same way, then place in the slow cooker, with the vegetables on each side of the meat.  You will need a large slow cooker.  Use the beef broth and 2 cups of water.  Set on low for 8-10 hours.