Print
Total:
3 hr 15 min
Prep:
1 hr
Cook:
2 hr 15 min
Yield:
about 2 1/2 quarts, 6 to 8 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons vegetable oil
  • 1/3 pound cured ham, diced 
  • 2 large onions, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 ribs celery, finely chopped
  • 1 tablespoon minced garlic
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 pound great northern beans, rinsed well and soaked overnight, drained
  • 6 cups chicken or shrimp stock
  • 2 cups water
  • 2 3/4 teaspoons Essence, recipe follows
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon freshly chopped parsley leaves
  • 1/4 cup chopped green onion tops
  • Cooked white rice, for serving
  • Hot red pepper sauce, for serving
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

In a heavy Dutch oven heat the vegetable oil over medium-high heat until hot. Add the ham and cook, stirring occasionally, until lightly golden, about 4 minutes. Add the onion, bell pepper, and celery and cook, stirring, until softened, 4 to 6 minutes. Add the garlic, thyme, and bay leaves and cook, stirring, for 1 minute. Add the beans, chicken stock and water and bring to a boil. Partially cover the pot, reduce heat to a simmer and cook, stirring occasionally, until beans are tender and creamy, about 2 hours.

When the beans are tender and cooked to the desired degree of doneness, season with 1 1/4 teaspoons of the Essence, 3/4 teaspoon of the salt, and the black and cayenne pepper and stir to combine. In a small bowl toss the shrimp with the remaining 1 1/2 teaspoons Essence and remaining 1/2 teaspoon salt, and stir until the shrimp are evenly coated with the seasoning. Add the shrimp, parsley and green onions to the beans and stir to combine. Remove beans from the heat, cover, and allow to sit for 5 minutes, or until the shrimp are pink and just cooked through. Stir well and serve beans immediately, in shallow, wide bowls, spooned over cooked white rice. Pass the hot sauce for guests to season their beans to their liking.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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