Cooking Louisiana  -  Lima Beans & Shrimps
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.