Recipe Database
CnFm Creole White Beans and Shrimp
CnFm Creole White Beans and Shrimp

1 lb of Great Northern Beans
2 diced medium onions
1 diced rib celery
1 diced small green pepper 1/2 cup
1 finely chopped clove garlic
4 chopped parsley sprigs
2 bay leave (Mike says 5)
1 c seafood stock
1/2+ pound small (50-60 count) Louisiana Shrimp, peeled and deveined
Salt and Pepper to taste
Hot, Cooked Louisiana rice

Rinse and sort the beans. Add the beans to a medium pot or Dutch Oven
Add the onion and enough water to cover. Soak overnight, covered.
Drain the beans and onions and return to the pot. Once again, add enough water to just cover. Add the celery, green pepper, garlic, parsley, bay leaves, and stock.
Cook over medium heat until beans begin to soften, about 1 1/2 hours.
Gently stir in the shrimp and season with salt and pepper.
Reduce heat to simmer until the shrimp are barely cooked. Serve over rice...

Done on 3/12/2011 to be aired on 3/19/2011 with B.J. Supereater Culver running the Big Green Eggs, Kevin (the Fatman) Jenkins on the microphone, and Chef Fred Genovese doing the recipe message and guidance. Of course Linda Genovese doing the productions and keeping us all on time and Karen Jenkins running the technical side of the show and keeping us legal. Mike Stock was there to keep B.J. honest and to provide color commentary.