Ingredients: |
Ingredients: 1 pound dry white beans (use the freshest beans possible since they cream better
3 pounds fresh shrimp with heads (preferably small)
1 large onion
1/2 bunch shallots (green onions)
1/2 green bell pepper
3 ribs celery
3 to 4 tablespoons cooking oil
Salt, cayenne pepper, black pepper and garlic powder, to taste
Cooked white rice or jambalaya
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Directions: |
Directions:Put beans in a bowl, pour in double the amount of water, and let beans soak until wrinkled and starting to split, about two hours. Meanwhile, peel and devein shrimp; place heads and shells (discard veins) in a five-quart stockpot. If using medium to large shrimp, halve them. Refrigerate shrimp.
Chop onions, shallots, bell pepper and celery. Add trimmings and three to four quarts water to the stock pot with the shrimp peels; simmer 45 minutes to one hour. Strain stock through a fine-mesh strainer into a five-quart Dutch oven.
Once beans have finished soaking, drain and add them to stock. Bring stock to a rolling boil. Strongly simmer until beans are soft and starting to get creamy, about two hours; add more stock or water as needed to keep beans covered with liquid, and scrape pan bottom to keep beans from sticking.
Meanwhile, saute onions, shallots, bell peppers and celery in oil until onions are clear, about eight minutes over high heat; set aside.
After beans have cooked about two hours, if they aren't getting creamy, smash some of them to make liquid creamy. Stir in sauteed vegetables, and add salt, cayenne and black pepper, garlic powder and hot sauce to taste. Reduce heat and simmer two to three hours more; scrape pan bottom and add more stock as needed. Add shrimp, and simmer just until cooked through, about 15 minutes. Serve hot over rice or jambalaya. |
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