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Lima Beans & Shrimps
1 lb. pkg. of Camellia Limas (large or small) soaked in water
over-night *I know most traditional recipes use northern or
navy beans but we like limas*
3 lb. head-on Medium Shrimps (peel shrimps,
put the shells and heads in a pot and dash-on a little Creole
seasoning on the shrimps and put them in the ice box....the
fridge.
1 or 2 Smoked Ham Hocks
1 - 1 1/2 lb. of Cooked Ham Steak (stores keep them
all day) dice small
1 lb. of your favorite Smoked Sausage (dice or
slice) *this time of year, deer sausage would be too dang good*
1/4 cup Yellow Onion (chop small)
1/4 cup Bell Pepper (chop small)
1/4 cup Celery (chop small)
1/4 cup Green Onion (chop small)
1/4 cup Fresh Parsley (chop small)
1 Jalapeno (chop small)
3 or 4 Chopped Fresh Garlic Toes
*keep the last 7 ingredients together in a large
bowl for now*
1 can or bottle of your favorite Beer
Roux: 1/4 cup Oil, Lard (whatever you like to make
roux with) & 1/4 cup Flour
*Seasonings*...Salt, Black Pepper, Thyme, Creole
Seasoning,
In your big iron pot, cover the ham
hocks with water *chicken broth works better* (plus
another 2 cup fulls), a little salt and black pepper. Slow boil
for at least one hour (gosh knows, 1 1/2 - 2 hours is better)
Ok, let the ham hock stock simmer and
in the pot of shrimp shells and heads, add enough water to cover
with one more cup full of water, a little salt, black pepper and
cayenne. Slow boil for 30-40 minutes. With a colander, strain the
shrimp stock into the "big pot" of ham hock stock.
Let the "big pot" simmer
while you make a medium dark roux in your iron skillet. Add the
bowl of chopped vegetables to the roux and fold. Turn-up the heat
on the big pot to boil and spoon-in the roux and veggies, stirring
with each spoonful.
Bring the "big pot" up to
slow boil and add your beans, sausage, ham, beer, a couple of
dashes of salt, black pepper and Creole seasoning. Ok, more than
likely the beans and stuff or not "covered". Cover about
3 inches over the beans with more water, broth, beer or even some
white wine.
Slow boil for about 1 1/2-2 hours.
During cooking, skim any fat that floats to the top plus keep
enough "liquid" in the pot to not only to tenderize
your beans, but remember 3 lbs. of shrimps are coming soon.
When the beans are done and
"creamy", taste in case you need a little more
seasoning then add your shrimps and simmer for about 20
minutes or until they turn pink.
That's it! Probably while reading this recipe it sounded like hard
work and stuff but it's not. Serve with some cooked
rice and make a pan or skillet of cornbread. Mo' better with some
cheese grits on the side and fried jalapeno cornbread
fritters.
Bassman
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