White Beans and Shrimp
3 tablespoons vegetable oil
1 smoked ham bone, large
1 1 / 2 cup yellow onion, finely chopped
1 cup green bell pepper, fine chipped
1 cup celery, fine chopped
3 garlic cloves, minced
1 teaspoon thyme chopped
2 bay leaves crumbled
8 cups chicken stock
1 tablespoon Creole seasoning
1-pound white beans, rinsed & soaked overnight
1 teaspoon salt
1 teaspoon fresh cracked black pepper
1 / 4 teaspoon cayenne pepper
2 pounds shrimp, peeled & deveined with tails
1 tablespoon Italian parsley, chopped
1 / 4 cup green onions, sliced for garnish
rice for serving & hot sauce for garnish
Prepare beans overnight.
In a large Dutch oven, heat oil. Sauté ham bone for 2 minutes and push to the side. Add onion and sauté for 5 minutes or until translucent. Add bell pepper and sauté for 2 minutes. Add celery and sauté another two minutes. Add garlic and cook until a fragrance is released about a minute. Add thyme and bay leaves and sauté for 1 minute. Add creole season and stir thoroughly saluting for 1 minute. Add stock and bring to a boil, reduce to a simmer. Add beans, salt, peppers and cook until beans are tender, about 1 hour. Add shrimp and Italian parsley and cook until shrimp turn pink about 4 minutes. Remove from heat and serve over rice, garnish with green onions and hot sauce.
Tips & Suggestions:
Add a little cooked ground meat to the beans or even a paneed pork chop served over the top. Very Creole and delicious.