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Creole White Beans and Shrimp Recipe

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This recipe for Creole White Beans and Shrimp, by , is from Family and Friends Cook with Susie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dr. Pat Hyland

Category:
Category:

Ingredients:  
Ingredients:  
3 cans navy beans, fourteen and one half ounces of which one can is mashed with potato masher
1 yellow onion, diced
1 celery stalk, diced
1 bell pepper, diced
1/2 teaspoon garlic, minced
2 teaspoons dried parsley
1 bay leaf
1 pound small to medium shrimp, with shells if you need to make shrimp stock
1 cup shrimp stock, directions below
1 teaspoonful Creole seasoning, prefer " Slap Ya Mama"
salt and pepper to taste, I add none
Cooked rice

Directions:
Directions:
Simmer the vegetables and seasonings for forty-five to sixty minutes, until soft, smother down, in the stock, adding water as you go to keep them from drying out. I add the Creole seasoning at the end, when the shrimp go in. Add the beans and continue to simmer. Boil the shrimp for five minutes. Add to the beans and simmer over low heat while you cook the rice. Serve over the cooked rice. Or put in bowl, put an ice cream scoop of rice on the beans.
For added flavor, dice 1/4 pound Tasso, boil with the vegetables.

Simple shrimp stock-- four cups water, add the shrimp shells, heads if you have them, an onion, the skin ,some celery, the tops, a few teaspoonfuls of peppercorns or whatever else you want to add. Simmer an hour or so. Strain. You can measure out what is needed and freeze the extra for use later.

Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Modified from a recipe from the Audubon Golf Clubhouse, New Orleans

 

 

 

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