How to Make Cajun White Beans with Shrimp

white eans with shrimp in a bowl with rice and parsley garnish

Jump to the Recipe ♦ Print the Recipe

White Beans and Rice is a staple comfort food in South Louisiana. It doesn’t get the press that it’s city cousin, Red Beans and Rice, gets but ask any Native of South Louisiana and they’ll tell you how wonderful a plate of white beans can be. Usually simmered with sausage or ham, the mild beans soak up the flavor from the seasonings with which they are cooked. This recipe adds a twist…white beans slowly simmered in a savory stock with seasoned shrimp and a special flavor enhancer. I can just imagine some Cajun shrimpers out on the trawl with a big pot of white beans in the galley and a bunch of fresh shrimp they just hauled in-why not peel some and throw them in the bean pot?? Delicious! Give Sweet Daddy D’s flavorful, no-angst recipe for Cajun White Beans with Shrimp a try…now that’s some simple Cajun comfort food! Continue reading “How to Make Cajun White Beans with Shrimp”

Shrimp and Okra Gumbo

a ladel of shrimp and okra gumbo over a stock pot

Jump to the Recipe ♦ Print Recipe

Gumbo is one of the most popular and captivating dishes in all of South Louisiana cuisine. What the natives know that others don’t is that there is no one way to make a Gumbo, even while they argue that their way is the only way. The origins of Gumbo go deep into the South Louisiana cultural roots and the variations are as diverse as the culture itself. Usually, it’s a roux based soup-like concoction centered around a protein, either seafood or meat and served over rice, but all of that is variable. Maybe no roux, maybe no meat or seafood, maybe thick, maybe thin…the possibilities are endless. Here’s a look at Sweet Daddy D’s Shrimp and Okra Gumbo, a no-angst approach to a traditional seafood-based Gumbo that’s easier to make than it may appear.

Continue reading “Shrimp and Okra Gumbo”

Oyster Artichoke Bisque

oyster artichoke bisque in a bowl with 2 fresh artichokes

Soup…a New Orleans favorite? Yes, it is. Whether its gumbo, turtle soup or any of the many other varieties of soups or bisques, you’ll find it on the menus of New Orleans restaurants, from fine dining to the mom and pop neighborhood places, as a starter or an entree. Given the abundance and popularity of fresh Gulf Oysters and the love for artichokes, it’s no surprise that one of the City’s most popular soups is Oyster Artichoke Bisque, a rich and creamy bisque with the brininess of oysters matched perfectly with the mild, distinctive flavor of artichoke. Thankfully, you don’t have to eat out to enjoy this Creole specialty…here’s the no-angst way to make Sweet Daddy D’s Oyster Artichoke Bisque.

Continue reading “Oyster Artichoke Bisque”