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
This is What You Need
Herb and Spice Blend
This is 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.

Cranberry BBQ Sauce

Cranberry BBQ Sauce on Grilled Chicken with Green Beans
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
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Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Cranberry BBQ Sauce in Bowl with Ladle and Andouille Sausage
Cranberry BBQ Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Try something just a little different at the next BBQ. This BBQ sauce is sweet and savory and sets itself apart by combining the tartness of whole cranberries and the smokiness of chipotle peppers. Your family and friends will wonder where this delicious sauce came from and ask for it time and time again.
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
Servings Prep Time
32 Servings 20 Minutes
Cook Time Calories per Serving
70 Minutes 64
This is What You Need
This is What You Do
  1. Fry bacon until crispy in a cast iron dutch oven over medium high heat, until the fat has rendered.
  2. Remove the bacon from the pot, but leave the bacon grease, and add the onions.
  3. Saute the onions, stirring almost constantly, until clear and the edges are just starting to brown, about 5 minutes.
  4. Add the garlic and stir until aromatic, about 2 minutes.
  5. Add the chili powder, paprika, cumin and lemon zest. Stir to combine all the ingredients and simmer together for about 2 minutes.
  6. Add the chopped pepper, the cranberries and a pinch of salt, stir completely to mix all ingredients.
  7. Add the vinegar, lemon juice and brown sugar and stir well for a couple of minutes, until all the ingredients are combined.
  8. Lower the heat to a simmer and cover for about 10 to 15 minutes, while the cranberries break down. Stir occasionally.
  9. Remove the dutch oven from the heat. Using an immersion blender, reduce the whole cranberries into small pieces. The sauce will have a thick, paste like consistency at this point. (see Notes)
  10. Let the sauce cool slightly, about 5 minutes, then process through a food mill set with its finest disc. Remember to scrape off the bottom of the disc and return that with all the processed sauce to the dutch oven. (see Notes)
  11. Place the dutch oven over medium high heat and mix in the beef stock, starting with about 1 cup. Stir to blend together, adding more stock until you reach your desired consistency.
  12. Reduce to a simmer, cover and allow it to simmer for about 15 minutes, stirring frequently. Add more beef stock to thin out the sauce, if desired. (If you need it to thicken, just simmer without the cover)
  13. Turn heat off and allow to sit for about 10 minutes.
Recipe Notes

Fresh or frozen cranberries are very tart, but the amount of brown sugar can be adjusted to your taste.

Canned cranberry sauce can be substituted for the whole cranberries-use two 15 ounce cans. There are other ingredients in the canned sauce, so you should consider the amount of brown sugar you use. Maybe start with 1 cup, then add more after tasting, if desired.

Use a food processor to chop the onions, garlic and chipotle pepper. You want them as fine as you can get them.

This recipe was developed using about 1/4 ounce of chipotle pepper in adobo sauce-that was 1 pepper.  To increase the heat, add more.

If you do not have an immersion blender, use a potato masher or large wooden spoon to smash the cranberries, or you can add them as is to a blender or a food processor.

If you do not have a food mill, a blender or food processor works very well. Make sure to process the sauce until smooth.

The final consistency of the sauce will depend upon the amount of beef stock or beef broth you add. You may use more than two cups of stock to get the consistency you like....that's OK!

To make this vegetarian, substitute olive oil or vegetable oil for the bacon grease and vegetable stock or broth for the beef stock.

 

 

Nutrition Facts
Cranberry BBQ Sauce
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Cholesterol 1mg 0%
Sodium 163mg 7%
Potassium 34mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 13g
Protein 0.3g 1%
Vitamin A 9%
Vitamin C 5%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Creole Green Beans

Creole Green Beans
Creole Green Beans
Votes: 1
Rating: 5
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Awesome Creole Green Beans...fresh green beans smothered with bacon, onions, tomatoes and seasoning in a rich stock and just a hint of Louisiana cane syrup sweetness. No-angst and packed with flavor, these will have ‘em coming back for more. This great side dish is guaranteed to go with any occasion and elevate any meal.
Servings Prep Time Cook Time Calories Per Serving
8Servings 15Minutes 1 3/4Hours 123
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Slice bacon into 1" pieces; rough chop the onions, smash, peel and rough chop the garlic. Measure out the stock, seasoning and cane syrup.
  2. Fry bacon over medium high heat until crispy and the fat has rendered.
  3. Add the onions and saute until starting to brown, about 10 minutes.
  4. Add the garlic and stir well until aromatic, about 2 minutes.
  5. Still over a medium high heat, add the green beans.
  6. Sauté, stirring frequently until the green beans are starting to have a slight char.
  7. Add the creole seasoning and salt and pepper, mix well.
  8. Mix in the tomatoes and mix well with the green beans.
  9. Add the chicken stock and the cane syrup and stir well to combine all the ingredients.
  10. Bring to a boil then lower heat to a simmer and cover.
  11. Simmer on low, covered for 1 hour, stirring occasionally.
  12. After an hour, remove the cover, increase the heat to medium high and high simmer for 10 to 15 minutes until the sauce is slightly thickened.
Recipe Notes

If you don't have Louisiana Cane Syrup you can substitute molasses.

I like fresh green beans for this, but frozen works well also. I recommend keeping them whole!

Many commercial creole seasoning blends contain salt, as does commercial chicken stock. Make sure to give the green beans a taste before adding more salt.

Nutrition Facts
Creole Green Beans
Amount Per Serving
Calories 123 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 7mg 2%
Sodium 327mg 14%
Potassium 254mg 7%
Total Carbohydrates 21g 7%
Dietary Fiber 4g 16%
Sugars 11g
Protein 6g 12%
Vitamin A 15%
Vitamin C 45%
Calcium 6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.