OK. So I know what a lot of you are thinking… *1. Peas?? And 2. How is this a succotash? Both of which, I am prepared to answer. As for the peas, many of you have asked and this post will be the proof – peas can be an infrequent part of your diet, as long as you don’t have any auto-immune disorders, digestion issues or IBS currently plaguing your health. If you are doing Paleo for the healthy lifestyle, like we are, go for it. They can easily be eaten raw, they have lower volumes of phytate, and even Dr. Loren Cordain will tell you they are much less toxic than other beans (green beans also included in this lump of OK Paleo beans). There’s a really great article by Mark Sisson for those of you looking to hear a little more. You can click here to view it. If you are strict with no exceptions, then just simply leave them out.
As for the succotash, we don’t really eat anything that goes into a succotash, so we decided to make our own Paleo version. It is meaty, a little spicy, with pops of green and very hearty. We ate this for dinner the other day and it was just as delicious the next day!
Recipe: Paleo Succotash
- 2 Sweet Potatoes
- 1 Yellow Onion
- 2 Garlic cloves
- 1 cup Peas*
- 3 cups Ham
- 2-3 Andouille Sausages
- 2/3 cups Carrots
- ¼ cup Chicken Stock
- ¼ tsp Lemon Juice
- ½ tsp fresh Thyme
- ½ tsp fresh Mint
- 1 ¼ tsp Creole Seasoning
- 2 Tbsp Olive Oil
- Dice the sweet potatoes (~3 cups) and carrots. You can leave the skins on the sweet potatoes, but I would peel the carrots. In a separate bowl, dice the ham and Andouille sausage (if it is already cooked. If not, cook it until no longer pink, let it cool a little, then dice it). Set all aside for later.
- In a separate bowl, dice the onion and garlic. Heat 1 Tbsp olive oil over medium heat (~5). Add the onion and garlic and cook until the onion is a light, tan brown color.
- Next, add the remaining olive oil, the diced sweet potatoes and carrots, cover and cook for 3-5 minutes, stirring occasionally.
- After the first 5 minutes, add the chicken stock, lemon juice, thyme, minced mint, and creole seasoning (or blackened seasoning). Stir to incorporate, then add the diced ham, sausage and peas.
- Cook until warmed through and serve piping hot!
- The recipe can be made Vegan if you swap the chicken stock with veggie stock and leave out the meat…just as good! …well, if you’re Vegan ;)
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Try our Paleo Breakfast Casserole, its awesome too!