Creole White Beans with Shrimp
Creole and Cajun foods are not always what you would consider healthy. That's why they are comfort foods. Many people have issues with food allergies. I have had a few people reach out to me about gluten-free cooking. Moving forward, where I can, I will be occasionally feature gluten-free recipes. And for regular recipes, I will try to include ways to make them gluten-free. Here's a recipe that needs no changing. It's adapted from Chef John Folse.
1 pound dried great Northern beans
1/4 cup bacon drippings
2 cups diced onions
1 cup smoked ham (check ingredients, some hams have binders that include gluten)
1 cup diced celery
1/2 cup diced green bell pepper
1/2 cup red bell pepper
1/2 cup sliced garlic
1 cup sliced green onions, divided
1 cup sliced smoked sausage (check ingredients for gluten)
2 to 2 1/2 quarts seafood stock
1/2 cup chopped fresh parsley
2 teaspoons Creole seasoning
1 pound small fresh shrimp. peeled (you can use frozen ones, just make sure they are not cooked)
Hot cooked rice
Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain and set aside.
In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and 1/2 cup green onions; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.
Pour in enough stock to cover mixture by 2 inches. Bring mixture to a boil, and cook for 30 minutes, stirring often. Reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour.
Stir in parsley and remaining 1/2 cup green onions. Season with Creole seasoning. Using the back of a spoon, mash about 1/3 of the beans against the side of the pot (this will create a creamy texture.) Add shrimp, stirring to combine, and cook until shrimp are pink and firm, about 5 minutes. Serve over hot cooked rice.
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Good Cooking, Good Eating and Good Living!!!