Slow Cooker Smoked Sausage Succotash Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality smoked sausage like kielbasa or andouille. The sausage is the main seasoning, so its quality matters.

If you prefer a spicier dish, choose andouille or add a pinch of cayenne pepper along with the paprika. You can also use smoked turkey sausage for a leaner option, though the flavor will be milder.

The succotash is quite forgiving, so you can adjust the proportions to your taste. Add more corn if you love it, or use less lima beans.

The butter can be reduced or replaced with olive oil for a dairy-free version, but keep in mind that the sauce will be less rich. Taste the dish before serving and add salt if needed, but remember that smoked sausage is often salty.

Variations

• Spicy Andouille: Use andouille sausage instead of regular smoked sausage and add 1/4 teaspoon cayenne pepper with the paprika. The extra heat pairs well with the sweet corn and buttery tomatoes.
• Vegetarian Succotash: Omit the sausage and add an extra cup of corn and lima beans. Use vegetable broth instead of butter, or use a plant-based butter. Season with smoked paprika for a smoky depth.
• Herb Garden: Stir in 1/4 cup chopped fresh parsley or basil just before serving. The bright herbs add freshness and color to the rich, savory dish.
• Cajun Style: Add 1 teaspoon Cajun seasoning along with the paprika and garlic powder. Use andouille sausage and serve over rice for a Louisiana-inspired meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or in a saucepan over medium-low heat with a splash of water or broth until hot.

Store leftover succotash in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce if it has thickened.

You can assemble the succotash in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You may need to add 30 minutes to the cooking time if starting from cold. The sausage and vegetables are all safe to hold cold for up to 24 hours before cooking.

Serving ideas

Serve the succotash as a main dish with crusty bread or over steamed rice to soak up the savory sauce. It also works well as a hearty side dish alongside grilled chicken or pork chops. A simple green salad with a tangy vinaigrette balances the richness of the dish.

For a complete meal, pair the succotash with cornbread or a slice of buttered toast. The dish is satisfying on its own, but the bread helps capture every bit of the buttery tomato sauce. Garnish with fresh parsley or chives if you like, though the video shows it served simply.

Frequently asked questions

Recipe card

Slow Cooker Smoked Sausage Succotash

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 1/2 lb smoked sausage, sliced into 1/2-inch coins
• 2 cups frozen corn kernels
• 1 1/2 cups frozen baby lima beans
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup unsalted butter, melted

Instructions

1. Place the sliced smoked sausage in an even layer in the bottom of a 6-quart slow cooker. Scatter the sausage pieces so they cover the bottom as evenly as possible, but it is fine if they overlap slightly.
2. Scatter the frozen corn and baby lima beans over the sausage. There is no need to stir; the layers will meld as they cook.
3. Sprinkle the paprika and garlic powder evenly over the vegetables and sausage. Use your fingers or a small spoon to distribute the spices as evenly as possible.
4. Pour the undrained diced tomatoes over the top, then drizzle the melted butter over everything. Do not stir; the butter will melt and mingle with the tomato juices as the slow cooker heats.
5. Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the lima beans are tender and the flavors have melded.
6. After the cooking time, stir the succotash gently to combine the sausage, vegetables, and tomato-butter sauce. The sausage should be warmed through and the vegetables tender.
7. Spoon the succotash into bowls or onto a platter. Serve warm, with extra paprika or a sprinkle of fresh herbs if desired, though the video shows it simply as is.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

17 g

Carbohydrates

31 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.