Cajun White Beans with Shrimp

white beans with shrimp in a bowl with rice and parsley garnish
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
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This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
white beans with shrimp in a bowl with rice and parsley garnish
White Beans with Shrimp
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Cajun comfort food at it's best! Creamy, mellow flavored White Beans simmered in a rich stock with Cajun/Creole seasonings and succulent, tasty Gulf Shrimp. Serve over cooked rice with some crispy french bread and a green salad and you have a seriously comforting treat from the Bayou.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
3 1/2 Hours 306
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Soak the beans. See Notes
  2. Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
  3. Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
  4. Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
  5. Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
  6. Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
  7. Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
  8. Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
  9. Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
  10. At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
  11. Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
  12. Add the shrimp by hand, a few at a time, and mix in thoroughly.
  13. Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
  14. Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
  15. Remove the bay leaves and serve over long grain rice.
Recipe Notes

The beans will soften quicker if they are soaked prior to cooking.  According to Camellia Beans, there are three easy ways to do this. I usually use the one-hour quick method. Read about them here.

Liquid Crab Boil is a liquid seasoning Zatarain's and used in boiling seafood in Louisiana. It is concentrated and very potent, so resist the urge to use more than called for until you taste the beans. I have ruined dished before by using a little too much Liquid Crab Boil. It's a unique flavor and cannot be easily duplicated. You can buy some here. Substitute some cayenne pepper to taste if you can't get the Crab Boil, you'll miss the distinct flavor but you'll get the heat.

This recipe was developed using Great Northern Beans, but it can be made with Navy Beans with no change in flavor or even Red Kidney Beans with a very slight change in texture and flavor.

This recipe is best if you can use some homemade shrimp stock. I realize not everyone has some in the freezer, so if you want to make some from the shrimp heads and shells, read this. If not, this recipe is still very good with some commercial chicken stock or seafood stock.  Just click those links and buy some.

I recommend not salting your beans until the end. There are a couple of reasons for this and you should check out my article on beans so that you can learn more about it.

 

Nutrition Facts
White Beans with Shrimp
Amount Per Serving
Calories 306 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 90mg 30%
Sodium 834mg 35%
Potassium 643mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Sugars 3g
Protein 20g 40%
Vitamin A 9%
Vitamin C 16%
Calcium 8%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Okra Gumbo

ladle of shrimp and okra gumbo over a stock pot
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
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Rate this recipe!
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Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
ladle of shrimp and okra gumbo over a stock pot
Sweet Daddy D's Shrimp and Okra Gumbo
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Gumbo is at the heart of Cajun and Creole cuisines. This Shrimp and Okra Gumbo blends the rich flavors of the Gulf in a hearty blend of okra and the Trinity cooked down in a dark roux then simmered in a rich stock made from the shrimp shells and heads. This will become one of your favorite styles of Gumbo!
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Servings Prep Time
10 Servings 30 Minutes
Cook Time Calories per Serving
1 1/2 Hours 521
Here's What You Need
Herb and Spice Blend
Here's What You Do
  1. Peel, devein and rinse shrimp. Pat dry with paper towel, sprinkle with creole seasoning and set aside.
  2. Heat oil in a cast iron or other heavy dutch oven. When nearly smoking, add flour and make a dark roux.
  3. Add yellow onions, green peppers, celery and green onions, stirring often until cooked down and coated with the roux, this will take 10 to 15 minutes.
  4. Add the garlic and stir until aromatic-about 2 minutes.
  5. Add about 2/3s of the Herb and Spice Blend, reserve the remainder.
  6. Add the okra and combine well with the roux/veggie mixture.
  7. Simmer about 10 to 15 minutes, add parsley and a little more of the seasoning mix. (Continue to simmer an additional 10 to 15 minutes if the okra is excessively slimy) Let this sit until the stock is at a rolling boil.
  8. In a separate stock pot, bring the stock to a rolling boil.
  9. Using a slotted spoon, add the veggie mix one spoonful at a time, stirring well until each spoonful is dissolved. Bringing the stock back to a rolling boil between each spoonful, repeat this process until all the veggies are mixed in the stock. Once all the veggies/roux have been mixed into the stock, bring it to a rolling boil for 10 minutes
  10. Lower heat, cover pot and simmer for 30 minutes, stirring occasionally so it does not stick
  11. Uncover pot and bring back to a boil. Add the shrimp a few at a time by hand. When all shrimp have been added, stir well and lower to a simmer, cover and cook about 5 minutes.
  12. Add the remainder of the Herb and Spice Blend and the parsley. Add the crab meat (if using), stir well, return to a simmer for about 5 minutes, covered.
  13. Turn off heat, taste for seasoning and adjust as needed. Let the gumbo sit covered for about 10 minutes then skim any grease off the top and serve over rice.
Recipe Notes

Make your own shrimp stock with Sweet Daddy D's recipe-Homemade Shrimp Stock. If you don't have time for that, substitute some commercial Chicken or Seafood Stock-that's easy and so good!

If you can't find or don't want to fool with fresh okra, frozen cut okra works just as well.

Nutrition Facts
Sweet Daddy D's Shrimp and Okra Gumbo
Amount Per Serving
Calories 521 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 13g
Monounsaturated Fat 8g
Cholesterol 215mg 72%
Sodium 1624mg 68%
Potassium 568mg 16%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 3g
Protein 37g 74%
Vitamin A 23%
Vitamin C 52%
Calcium 22%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.