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Maque Choux Succotash Skillet

Name: Maque Choux Succotash Skillet
Prep time: 27 min
Total time: 27 min
Cuisine: Cajun/Creole · Cajun
Ingredients: unsalted butter — 41 g; yellow onion — 110 g; green bell pepper — 100 g; celery — 80 g; garlic — 9 g; frozen corn kernels — 946 g; baby lima beans — 284 g; tomatoes — 411 g; creole seasoning — 5 g; smoked paprika — 3 g; salt — 5 g; vegetable broth — 118 g; heavy cream — 59 g; scallions — 200 g

Maque Choux Succotash Skillet reads allium 4.6, sweetness 4.6 and richness 4.5 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.7 / 10
Sweet & Fruity — 5.2 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 2.7 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.6 · Sweetness 4.6 · Richness 4.5 · Salinity 4.2 · Umami 4.1 · Herbaceous 2.5 · Earthy 2.2 · Smoke 2.1 · Sourness 2.0 · Fruity 2.0 · Warm Spice 1.5 · Bitterness 1.2 · Nutty 1.1 · Heat 1.1 · Floral 0.8 · Citrus 0.6

What's in it (14)

unsalted butter — 41 g
yellow onion — 110 g
green bell pepper — 100 g
celery — 80 g
garlic — 9 g
frozen corn kernels — 946 g
baby lima beans — 284 g
tomatoes — 411 g
creole seasoning — 5 g
smoked paprika — 3 g
salt — 5 g
vegetable broth — 118 g
heavy cream — 59 g
scallions — 200 g

Time & effort: about 27 min · effort: involved

Nutrition (per 100 g, engine-estimated): 70 kcal, 2.5 g protein, 2.8 g fat, 13.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, celery, and 1/2 teaspoon of the salt; cook, stirring occasionally, until the vegetables are softened and translucent, 5-6 minutes.
Add the garlic and cook, stirring, until fragrant, about 45 seconds.
Raise the heat to medium-high, add the corn, and cook, stirring only occasionally so it has a chance to catch, until the kernels are lightly caramelized and beginning to stick to the pan, 6-7 minutes.
Stir in the lima beans, drained tomatoes, Cajun seasoning, smoked paprika, the remaining 1/2 teaspoon salt, and the vegetable broth.
Bring to a simmer, cover, reduce the heat to medium-low, and cook until the lima beans are tender and the flavors have melded, 8-10 minutes.
Uncover and stir in the cream; simmer uncovered until the liquid clings to the vegetables and the skillet looks glossy rather than soupy, 2-3 minutes.
Taste and adjust with more salt, or a pinch more Cajun seasoning if you want more heat.
Scatter the scallions over the top and serve hot, straight from the skillet.

Dishes with a similar flavor shape

One-Pan Turkey Taco Skillet — Tex-Mex
Loaded Veggie Chili with Cornbread — American
Gulyás (Goulash) — Hungarian
Chicken Fajita Quesadillas with Melted Cheese — Tex-Mex
Cheesy Grits and Roasted Vegetable Skillet — Southern

Keep reading: what allium, sweetness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.