Shrimp and White Bean Stew - Great Northern, cannellini, navy or your favorite small white bean, cooked in a ham bone broth, with the trinity, Rotel tomatoes, andouille sausage and small shrimp.
Shrimp and White Bean Stew
I literally have been trying to get this recipe written and uploaded to the blog for almost two weeks! What can I say... seeing as I'm at the age of being mostly retired now, we techically at least because, trust me, a recipe website is as much work as what I did in my corporate legal career!
Anyway, I don't spend too much of my time being in a hurry to do much of anything anymore.
You may have also noticed that the Deep South summer-like fall heat finally gave way to some much cooler, near winter-like fall temperatures. Though it's sure been nice having some cooler temps the past couple of weeks, along with that comes a certain degree of laziness on my part. Though I do still cook, not a lot of writing happens.
I honestly have never understood how folks up north that live in "real" winters for so long manage to get anything done. Cold weather makes me want to cocoon, nest and do nothing much else but sip on some hot cocoa or warm apple cider and binge watch Netflix or Hulu, or read the newest novel.
Or maybe in a serendipitous way, declutter a thing or two, because I sure don't like doing that on purpose y'all! Seems every time I make those give away or donate piles, seems like the very next week I need said thing I got rid of, I swear.
I spend a lot of time on this blog because it calls for a little attention regularly!
I'm sure I've mentioned this before... but on Sundays, I usually hit the deep freeze, look for what I have accumulated and pull a handful of frozen blocks of stuff that becomes the basis of my cooking for the week.
That's the extent of my so-called menu planning!
This time my forage included a ham bone that I needed to use and though I usually reserve those for classic red beans and rice, I was more in the mood for white beans this time - which I happened to have in the pantry and also needed to use.
I love white beans with smoked sausage, but wow, are they good with the addition of some tiny shrimp, and even better when you can start off with a ham bone or some meaty pork hocks. You can do an all out ham stock, but... did I mention I've been lazy? So I started off with simmering the ham bone in water for at least 45 minutes for my base, then, instead of sauteing the veggies like I usually would, I just added them right to the ham bone broth. Did I mention cold weather makes me feel a little lazy??
No worries if you don't have a bone - you can still make the beans. After you've done the presoak, use chicken broth to boost the flavor. Heck, this is even good made with canned beans. Let's make some!
For more of my favorite bean recipes, pop over to my Pinterest page!
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