Creole White Beans with Shrimp
Yields: 8 servings
  • 1 pound dried great Northern beans
  • ¼ cup bacon drippings
  • 2 cups diced onion
  • 1 cup diced smoked ham
  • 1 cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup sliced garlic
  • 1 cup sliced green onion, divided
  • 1 cup sliced smoked sausage
  • 2 to 2½ quarts shellfish stock or water
  • ½ cup chopped fresh parsley
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon granulated garlic (optional)
  • 1 pound small fresh shrimp, peeled
  • Hot cooked rice
  1. Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain, and set aside.
  2. In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and ½ cup green onion; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.
  3. Pour in enough stock or water 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.
  4. Stir in parsley and remaining ½ cup green onion. Season with salt, pepper, and granulated garlic (if desired).
  5. Using the back of a spoon, mash about ⅓ of 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.
Note: This dish may be made up to 1 day ahead.
Recipe by Louisiana Cookin at