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Shrimp & Butter Beans, River Parish style with a roux

posted Apr 5, 2019, 10:11 AM by outdoorkitchenshow   [ updated Apr 5, 2019, 10:11 AM ]

Shrimp & Butter Beans

2 lbs dry butter beans or baby limas
1 pack Creative Cajun Cooking Bean Magic seasoning
12 cups water (adding more as necessary)

optional: Rotel, chopped tomatoes, or tomato paste

Roux: 1 cup oil, 1 cup flour

2 lbs shrimp, peeled & deveined
1/2 stick butter
1 tbs Magic Swamp Dust seasoning

Cooked rice for serving

Beans - In a 5qt Dutch oven, add beans, Bean Magic seasoning, and water. (No overnight soaking necessary for dry beans. If using fresh or frozen beans, the cook time will be less.) Bring to a boil, then simmer covered until tender (from dry, 2 -3 hours). Add water as necessary, just to keep beans covered with liquid, stirring every now and then. (If you are adding tomatoes or tomato paste, add when you lower the heat to a simmer.)

While beans are simmering, make a medium dark roux. (This is optional if you don't like roux in beans, but this is how they do it in the River Parishes, so give it a try! You could also use premade roux, if you prefer.)

Roux: In a small skillet, add 1 cup oil and heat over medium heat. When the oil is hot, add the flour, stirring. Cook over medium heat until the roux is medium chocolate brown, stirring frequently to keep from sticking/scorching. When it's done, remove from heat and set to the side to add to the beans when they're done. When the beans are done, stir roux into the liquid a spoonful at a time, until thickened to your taste.

Shrimp: When the beans and roux are done, cook the shrimp in a skillet. (Optional: you can cook the shrimp directly in the beans if you want, but browning them in a skillet makes them yummier.) To brown the shrimp, heat skillet over medium heat, melt butter, add shrimp in one layer (cook in batches if necessary). Season well with Magic Swamp Dust seasoning. Cook over medium heat, without stirring, until a slight crust forms on the shrimp, then turn each shrimp and let cook until done. 

Serve over cooked rice, topped with shrimp.