Not much beats a big pot of White Beans and Shrimp simmering on the stove. Smoked bacon and traditional South Louisiana seasonings build a savory foundation for Great Northern beans slowly simmered in rich stock. A measured splash of liquid seafood boil adds the distinctive flavor and gentle spice of a Louisiana boil. Creamy white beans, with plump shrimp added at the end to stay tender, are served over long-grain rice-that's the flavor of traditional comfort food from the Bayou.
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What Makes the Best White Beans and Shrimp?
A plate of white beans and rice is South Louisiana comfort food, maybe not quite as famous as Red Beans and Rice. My version pairs creamy Great Northern beans with smoked bacon, the Trinity, savory stock, South Louisiana seasonings, and Gulf shrimp. The keys to a great pot of White Beans and Shrimp are balancing the seasonings, giving the beans time to become creamy and tender, and adding the quick-cooking shrimp at just the right time so they stay plump.
- Build a flavorful foundation: Render the bacon slowly, then sauté the Trinity before adding the garlic, herbs, and spices.
- Cook the beans patiently: Soak as directed and simmer gently until creamy inside but mostly intact.
- Watch the liquid: Add stock as needed to prevent drying or sticking. Once tender, uncover only long enough to thicken the sauce without overcooking the beans.
- Measure the liquid crab boil: It is highly concentrated, so measure carefully, start with a little, and taste before adding more.
- Delay the final salt: Bacon, stock, Creole seasoning, and crab boil may contain salt, so taste before making the final adjustment.
- Add the shrimp last: Add them after the beans are tender and cook just until done; overcooking makes shrimp firm and rubbery.
Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Shrimp: Fresh or frozen medium to medium-large shrimp work well. Buy extra if they are head-on and shell-on; save the heads and shells for homemade shrimp stock. See What Size Shrimp Do I Need?.
- Great Northern beans: Dried Great Northern beans are mild and creamy but hold their shape. Navy beans may be substituted. Canned beans need substantially less stock and cooking time.
- Stock: Homemade shrimp stock gives the deepest seafood flavor; homemade chicken stock or low-sodium commercial chicken stock also works.
- Smoked bacon: Bacon provides the cooking fat and smoky flavor. Choose regular smoked bacon, not a sweet or maple-flavored variety.
- Liquid crab boil: Liquid crab boil is a highly concentrated South Louisiana seafood-boil seasoning. Cayenne adds heat but not the same flavor.
- Creole seasoning: I use salt-free, MSG-free Le Bon Papa Creole Seasoning. If your blend contains salt, reduce the final kosher salt and season to taste.
- Garlic: Fresh garlic is recommended. Granulated garlic may be substituted at a rate of ¼ teaspoon for each clove.
Cookware
Here is some of the equipment I used in making this recipe:
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This one-pot dish can easily be prepared in an enameled Dutch oven or cast-iron Dutch oven. All the prep work can be done with regular kitchen tools.
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Here's What You Do
First…you have a beer. Even the simplest recipes are easier when the cook is prepared and mise en place is performed. That starts by getting in the right frame of mind. Sip a beer while you read the recipe all the way through. Learn what ingredients and equipment you will need and what you will do each step of the way.
Mise en Place
What happens in this step? The beans are soaked and drained, the shrimp are cleaned and seasoned, and the remaining ingredients are prepared and measured before cooking begins.
Fry the Bacon and Sauté the Vegetables
What happens in this step? The bacon renders the fat that forms the flavor base. The Trinity begins to brown before the garlic, herbs, and spices are added.
Add the Beans and Stock
What happens in this step? The beans are coated with the bacon, vegetables, and seasonings. Stock loosens the browned bits before the remaining liquid and crab boil are added.
Simmer the Beans and Add the Shrimp
What happens in this step? Slow simmering tenderizes the beans and develops a creamy consistency. The final seasonings and shrimp are added once the beans are tender.
Lagniappe Tip: Liquid crab boil is highly concentrated-a little goes a long way. Measure carefully and taste before adding more. I've ruined dishes by being too generous with it!
Hints and Tips (FAQs)
Dried Great Northern beans are mild and creamy but hold their shape. Navy beans are a good substitute. Canned beans need substantially less stock and cooking time.
Soaking is part of this tested method and helps Great Northern beans cook evenly and predictably. I use a one-hour quick soak, but an overnight soak also works. See Do You Soak Your Beans Before Cooking? for more.
The beans are done when tender and creamy inside but mostly retain their shape. If the sauce is too thin, take the lid off and simmer until it reaches the right consistency, up to the point of the beans being overcooked.
Liquid crab boil is a highly concentrated Louisiana seafood-boil seasoning. Measure carefully and taste before adding more. Cayenne adds heat but will not duplicate the flavor.
Beans need a long simmer; shrimp cook quickly. Adding shrimp after the beans are tender lets them absorb the seasonings without overcooking.
Serving Suggestions and Leftover Tips
What to Serve with White Beans and Shrimp
Serve White Beans and Shrimp over long-grain white rice, making sure each serving gets plenty of the creamy beans, seasoned shrimp, and sauce. Crusty French bread is perfect for sopping up the sauce, while a simple green salad or green vegetable provides a fresh contrast to the rich, smoky beans. Garnish with chopped parsley or green onions, and offer hot sauce at the table for anyone who wants additional heat.
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How to Store and Reheat Leftovers
Store the beans and rice separately so the rice does not absorb the sauce.
- Cool the beans promptly in a shallow airtight container; refrigerate for 3 to 4 days.
- Freeze in portions for 3 to 4 months; thaw in the refrigerator.
- Reheat only what you will serve, gently on the stovetop, adding stock or water as needed.
- Heat to 165°F, but avoid prolonged simmering, which can firm the shrimp and break apart the beans.
- See the USDA leftover-storage and reheating guidance for more information.
Here are some other Shrimp recipes from Sweet Daddy D that you're going to love:
More Cajun comfort food recipes from Sweet Daddy D:
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Yeah You Right!
Publisher's Note: This article and recipe were originally published in April 2019. This update provides clearer cooking instructions, new step-by-step images, expanded Ingredient Notes and substitutions, FAQs, and serving and leftover guidance. My goal is to make this recipe easier to prepare with confidence.
Recipe
White Beans and Shrimp
Here's What You Need
- 1 ½ pounds raw medium to medium-large shrimp peeled and deveined
- 4 slices smoked bacon chopped
- 1 pound dried Great Northern beans
- 1 medium yellow onion chopped
- ½ medium green bell pepper chopped
- 2 celery stalks chopped
- 5 garlic cloves chopped
- 6 cups shrimp or chicken stock plus more as needed
- ½ teaspoon liquid crab boil
- Kosher salt to taste
Herb and Spice Blend
- 1 tablespoon Creole seasoning plus additional for the shrimp
- 1 teaspoon dried basil
- 1 teaspoon dried oregano optional
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 bay leaves
For Serving
- Cooked long-grain white rice
- Chopped parsley or green onions optional
Here's What You Do
- Soak the beans using the one-hour quick-soak method or the overnight method. Drain the beans before cooking.
- Rinse the peeled and deveined shrimp. Pat them dry, season lightly with additional Creole seasoning, and set aside.
- Chop and measure the remaining ingredients. Combine the Creole seasoning, basil, oregano, thyme, and black pepper. Keep the bay leaves separate.
- Place the bacon in a cold Dutch oven. Cook over medium heat until most of the fat has rendered.
- Reduce the heat and add the onion, bell pepper, and celery. Sauté until the vegetables soften and begin to brown, about 6 minutes.
- Increase the heat slightly. Add the garlic, bay leaves, and about two-thirds of the Herb and Spice Blend. Stir until aromatic, about 2 to 3 minutes.
- Add the drained beans and stir until thoroughly coated with the bacon fat, vegetables, and seasonings. Sauté for 4 to 5 minutes.
- Add a small amount of stock to deglaze the Dutch oven, if needed, scraping up the browned bits from the bottom.
- Add the remaining stock and liquid crab boil. Bring to a full boil, reduce to a heavy simmer, and cook uncovered for about 5 minutes.
- Reduce the heat to a gentle simmer and cover the Dutch oven. Cook for 2 to 3 hours, stirring occasionally. Add more stock as needed to prevent the beans from drying out or sticking.
- Begin checking the beans after about 2 hours. They are done when tender and creamy inside but mostly retain their shape. If the beans are tender but the sauce is too thin, uncover the Dutch oven only long enough to reach the desired consistency without overcooking the beans.
- Stir in the remaining Herb and Spice Blend. Taste before adding kosher salt because the bacon, stock, Creole seasoning, and liquid crab boil may already provide enough salt.
- Add the shrimp a few at a time and fold them gently into the beans. Maintain a gentle simmer only until the shrimp are opaque and cooked through.
- Remove the Dutch oven from the heat as soon as the shrimp are done. Taste and adjust the salt if needed. Remove the bay leaves and serve over long-grain white rice.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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KTinTX says
Just like Acme’s! Used baby Lima beans
Sweet Daddy D says
Yeah you right, @KTinTX! I love baby lima beans! Thanks for giving my recipe a try.
Madonna says
Made this twice exactly by recipe and it turned out perfect each time! I’ve already shared with a few friends.
Sweet Daddy D says
Yeah you right, Madonna! Thanks for giving the recipe a try, so glad you liked it.
Mike says
Can I make it in a slow cooker
Sweet Daddy D says
I don't know why it wouldn't work in a slow cooker. I've never done that, so I'm unsure about the timing. I'd still put the shrimp in toward the end. Let me know how it turns out.
Liam Jones says
Wow. This was added to my "Hall of Fame" recipes (the twelfth entry since I started tracking 5 or 6 years ago!). The whole fam loved it. Thank you so much for sharing! Incredible dish.
I used Old Bay as my seafood boil seasoning, 2 tsp was plenty. Side was white rice and collard greens. Delicious, thanks again.
Sweet Daddy D says
Yeah you right, Liam. Thanks for the kind words. I appreciate you giving my recipe a try and so glad you liked it. That sounds like a pretty exclusive list!
Mike says
Can I cook in a crockpot
Sweet Daddy D says
Sure, Mike. You can cook this in a crock pot. I'm not sure what the timing will be, so you'll just have to test the beans a few times until they are done lie you want them. Also, wait until the very end to add the shrimp so they don't get too rubbery from overcooking. Let me know how they turn out.
Mike says
Recipe is amazing I just used a regular pot don't have a Dutch oven but came out fantastic..will definitely cook again
Sweet Daddy D says
Yeah you right, Mike! Thanks for trying the recipe, glad to hear it cane out well.
Cindy Vice says
Yeah Baby! This is swinging!
Love the seasoning on the shrimp idea & how to make shrimp stock to go in the beans. Great flavors true to the South. Surprised the trinity went yellow but after tasting can see why. Great recipe
Sweet Daddy D says
Yeah you right, Cindy! Thanks for giving my recipe a try, so glad you liked it. I appreciate you taking the time to let me know. Keep cooking!
Alona Lavalais says
Trying this recipe as I'm writing this. I didn't have the liquid boil so I used the dry mix. I haven't tried it yet because it's still cooking but just tasting it from stirring, I know it will be good. I'm adding jalapeño sausage.
Sweet Daddy D says
Sounds great, Alona. Thanks for giving my recipe a try. I think yours may have a little kick to it! Let me know how it turns out and if its worthy of 5-Stars.