Real African Dishes: [MC-AllEthnic-Recipes] White Beans N Shrimp

Friday, June 15, 2012

[MC-AllEthnic-Recipes] White Beans N Shrimp

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White Beans N Shrimp

2 cans (16 oz) Great Northern beans, unseasoned, do not drain - recommend
Bush's brand
1/2 C onion, small dice
1/2 C celery, small dice
3 spring onions, sliced
3 cloves garlic, minced
2 TBSP oil
1/2 C boneless smoked pork hock, diced
1 C small shrimp, cooked, peeled & deveined (see note)
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tsp marjoram
1 bay leaf
1/4 tsp gumbo file powder

This is typically served on Thursday in bayou country. My version uses
convenience items, but you could certainly do it all from scratch.

Note on shrimp: I use the cooked frozen "salad" shrimp for convenience. You
must defrost these in *cold* water or they will become tough and rubbery.
Ham or bacon is too salty for this dish. Boneless smoked hocks are readily
available, but once again, you could bone them yourself.

Set shrimp aside to defrost in cold water.
Dice the celery, onion, and spring onion; mince the garlic.
Dice the pork.
Heat the oil; add the onions, spring onions, garlic and celery and saute
until they become soft; add the pork and cook a few minutes longer.
Stir in the beans with their liquid; add all the seasonings EXCEPT the gumbo
file. Allow this to simmer over low heat for about 40 minutes; you may add
a little water if needed, maybe 1/2 cup.
When the stew has flavors married, drain the shrimp and add them; add the
gumbo file at this time. Allow to heat through completely.
Serve with rice, greens, and cornbread.