Sunday, October 29, 2017

Shrimp and White Bean Stew

Shrimp and White Bean Stew - Great Northern, cannellini, navy or your favorite small white bean, cooked in a ham bone broth, with the trinity, Rotel tomatoes, andouille sausage and small shrimp.

Shrimp and White Bean Stew

I literally have been trying to get this recipe written and uploaded to the blog for almost two weeks! What can I say... this year I turned 60 y'all, and seeing as I'm mostly retired now, I don't spend too much of my time being in a hurry to do much of anything anymore.

You may have also noticed that the Deep South summer-like fall heat finally gave way to some much cooler, near winter-like fall temperatures. Though it's sure been nice having some cooler temps the past couple of weeks, along with that comes a certain degree of laziness on my part. Though I do still cook, not a lot of writing happens.

I honestly have never understood how folks up north that live in "real" winters for so long manage to get anything done. Cold weather makes me want to cocoon, nest and do nothing much else but sip on some hot cocoa or warm apple cider and binge watch Netflix or Hulu, or read the newest novel. Or maybe in a serendipitous way, declutter a thing or two

The blog calls for a little attention every once in awhile though!

I'm sure I've mentioned this before... but on Sundays, I usually hit the deep freeze, look for what I have accumulated and pull a handful of frozen blocks of stuff that becomes the basis of my cooking for the week. That's the extent of my so-called menu planning! This time my forage included a ham bone that I needed to use and though I usually reserve those for classic red beans and rice, I was more in the mood for white beans this time - which I happened to have in the pantry and also needed to use.

I love white beans with smoked sausage, but wow, are they good with the addition of some tiny shrimp, and even better when you can start off with a ham bone or some meaty pork hocks. You can do an all out ham stock, but... did I mention I've been lazy? So I started off with simmering the ham bone in water for at least 45 minutes for my base, then, instead of sauteing the veggies like I usually would, I just added them right to the ham bone broth. Did I mention cold weather makes me feel a little lazy??

No worries if you don't have a bone - you can still make the beans. After you've done the presoak, use chicken broth to boost the flavor. Heck, this is even good made with canned beans. Let's make some!


For more of my favorite bean recipes, pop over to my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Shrimp and White Bean Stew

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours | Yield: About 4 to 6 servings
Ingredients
  • 1 pound package dried white beans, presoaked (see notes below)
  • 1 small ham bone, or 2 medium pork hocks
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon finely minced garlic
  • 1/4 pound andouille or other smoked sausage, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Creole or Cajun seasoning (I like Slap Ya Mama)
  • 2 teaspoons Old Bay seasoning
  • 1 can Rotel tomatoes, drained
  • 1 pound small peeled raw shrimp (150+ count)
  • Salt to taste, only if needed
Instructions

Presoak beans (see notes below). For the stew, add ham bone or pork hocks to soup pot and cover with water plus another two inches. Bring to a boil, reduce heat and simmer for 45 minutes.

Add beans, onion, bell pepper, celery and garlic and bring to a boil. Reduce heat and simmer for 1 hour. Add sausage, seasonings and tomatoes and continue simmering another 30 minutes or more, until mixture begins to thicken. Add shrimp and continue cooking until shrimp is cooked through. Taste and adjust seasonings, adding salt only if needed.

Presoak: Sort through beans and rinse. Place into a soup pot and cover with water plus about two inches, soaking overnight, or do a quick soak by bringing to a boil, and boil for 3 minutes uncovered. Turn off heat, cover and let soak for one hour. Drain and set aside until needed.

May also use an Instant Pot/electronic pressure cooker. Add the beans, cover with an inch of water and pressure cook on high for 5 minutes. Let the pressure release naturally, then drain and proceed with recipe or store in refrigerator until needed.

Cook's Notes: If you don't have a bone or hocks, after the presoak, cook the stew by covering the beans and veggies with enough chicken broth to cover plus two inches; continue with recipe. Use Great Northern, Cannellini, Navy or your favorite small white beans. May also be made with canned white beans, although the time is shortened. I start by sauteing the veggies and sausage first. Drain and rinse beans, adding with seasonings and tomatoes and cooking for about 30 minutes.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Other Bean Recipes Out Too Y’all!

Cajun White Beans with Andouille
Creamy Large Butter Beans
Ranch Style Cowboy Beans
Posted by on October 29, 2017

Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
171010
.

Bookmark and Share

2 comments:

  1. Wow, Mary! This is soooo good! I had planned on something else entirely for this evening's supper, but as soon as I saw this I HAD to make it and I'm so glad I did! It was excellent, even though I had it started already by the rime I went in the pantry for the beans. What I thought was a bag of Camellia white beans was actually lady cream peas, so that's what I used. Holy cow... They only needed 22 minutes in the Instant Pot. I'm so glad I saw this!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails