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 - 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!

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Recipe: Shrimp and White Bean Stew

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 3 hours
Total time: 3 hours 10 min
Yield: About 4 to 6 servings

  • 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) {affil link}
  • 2 teaspoons Old Bay seasoning
  • 1 can Rotel tomatoes, drained
  • 1 pound small peeled raw shrimp (150+ count)
  • Salt to taste, only if needed

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. Serve as is, or over hot, cooked rice.

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.


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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

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