White Beans and Shrimp (Mardi Gras- Year Four: Volume 12; March, 2014)

Prep time: 1 hour

Cook time: 2 hours, 15 min
Ready in: 3 hours, 15 min
Serves: 6- 12

Ingredients: 

EMERIL'S ESSENCE:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme

BEANS:

3 T. vegetable oil

1/3 lb. cured ham- diced
2 large onions- finely chopped
1 green bell pepper- finely chopped
2 ribs celery- finely chopped
1 T. garlic- minced
3 sprigs fresh thyme
2 bay leaves
1 lb. great northern beans- rinsed well, soaked overnight, drained
6 c. chicken or shrimp stock
2 c. water
2 3/4 tsp. Essence (recipe above)
1 1/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 lb. medium shrimp- peeled, deveined
1 T. parsley leaves- chopped
1/4 c. green onion tops- chopped

Directions: 
- Combine all Essence ingredients well, in a sealable container, and set aside
- In a heavy Dutch oven, heat vegetable oil over medium-high heat until hot
- Add ham and cook, stirring occasionally, until lightly golden, about 4 min
- Add onion, bell pepper, and celery and cook, stirring, until softened, 4- 6 min
- Add garlic, thyme, and bay leaves and cook, stirring, for 1 min
- Add beans, stock, and water and bring to a boil
- Partially cover pot, reduce heat to a simmer, and cook, stirring occasionally, until beans are tender and creamy, about 2 hours
- When beans are tender and cooked to desired degree of doneness, season with 1 1/4 tsp. Essence, 3/4 tsp. salt, pepper, and cayenne pepper and stir to combine
- In a small bowl toss shrimp with remaining 1 1/2 tsp. Essence and 1/2 tsp. salt, and stir until shrimp are evenly coated with seasoning
- Add shrimp, parsley, and green onions to beans and stir to combine
- Remove beans from heat, cover, and allow to sit until shrimp are pink and just cooked through, about 5 min
- Stir well and serve beans immediately, in shallow, wide bowls


*Jen found the recipe here