Camellia Brand Great Northern Beans with Andouille and Shrimp
Yields: 8 Servings
  • 1 pound dried Camellia Brand Great Northern Beans
  • 2 tablespoons vegetable oil, divided
  • 12 ounces smoked andouille sausage, cut into ½-inch pieces
  • 1 cup chopped sweet yellow onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • 2 cloves garlic, minced
  • 2 teaspoons Creole seasoning,* divided
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 3½ cups seafood stock
  • ½ pound peeled and deveined large fresh shrimp
  • 1 cup frozen cut okra, thawed
  • Garnish: chopped fresh parsley
  • Cornbread, to serve
  1. In a large bowl, combine beans and boiling water to cover by 2 inches. Let stand for 1 hour. Drain.
  2. To start Instant Pot, press Sauté button, and select Normal heat level. Once preheated, add 1 tablespoon oil. Add sausage; cook with lid open, stirring frequently, until browned, 7 to 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
  3. To Instant Pot, add remaining 1 tablespoon oil. Add onion, celery, and bell pepper; cook, stirring occasionally, until almost tender, 3 to 4 minutes. Stir in garlic and 1½ teaspoons Creole seasoning; cook for 1 minute, scraping browned bits from bottom of Instant Pot with a wooden spoon. Add beans, sausage, tomatoes, and stock, stirring to combine.
  4. Place lid on Instant Pot, and seal. Set steam valve to closed position. Press Manual button, and select High Pressure; press “+” button to increase time to 35 minutes. (The unit will pressurize and then begin counting down.)
  5. When beans have cooked through the cycle, let the pressure release naturally for 20 minutes. Carefully turn valve to venting to release steam. Press Keep Warm/Cancel button to select Keep Warm setting.
  6. Sprinkle shrimp with remaining ½ teaspoon Creole seasoning. Remove tails, if desired.
  7. Remove lid from Instant Pot, and stir mixture. Add shrimp and okra, making sure they are fully submerged. Cook until shrimp are pink and firm, 6 to 7 minutes. Taste and adjust seasonings, if necessary. Garnish with parsley, if desired. Serve with cornbread, if desired.
*We used Tony Chachere’s Creole Seasoning.
Recipe by Louisiana Cookin at