Lima Beans & Shrimps
1 lb. pkg. of Camellia Lima's (large or small) soaked in water
over-night *I know most traditional recipes use northern or navy beans
but we like lima's*
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 cups full), 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