Ingredients

The following ingredients have 5 Servings
  • 1 pound package dried white beans, presoaked (see notes below)
  • 1 small ham bone, or 2 medium pork hocks
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon finely minced garlic
  • 1/4-pound andouille or other smoked sausage, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 2 teaspoons Old Bay seasoning
  • 1 (10 ounce) diced tomatoes with green chilies (like Rotel), drained
  • 1-pound small peeled raw shrimp (150+ count))
  • Salt to taste, only if needed

Instruction

  • Presoak beans (see notes below).
  • For the stew, add ham bone or pork hocks to soup pot and cover with water plus another two inches. Bring to a boil, reduce heat and simmer for 45 minutes.
  • Add beans, onion, bell pepper, celery and garlic and bring to a boil. Reduce heat and simmer for 1 hour.
  • Add sausage, seasonings and tomatoes and continue simmering another 30 minutes or more, until mixture begins to thicken.
  • Add shrimp and continue cooking until shrimp is cooked through.
  • Taste and adjust seasonings, adding salt only if needed. Serve as is, or over hot, cooked rice.