Creole succotash from Treme: Stories and Recipes from the Heart of New Orleans by Lolis Eric Elie

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Reviews about this recipe

  • Serious Eats

    Even with the extra pork, the final dish lacked a little oomph. To amp things up, be sure to find strongly flavored andouille and ham. The shrimp didn't need the full 15 minutes to cook through...

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