Camellia’s Shrimp, Andouille and White Bean Cassoulet

CAMELLIA
23Ingredients
105Minutes

Ingredients

US|METRIC
  • 1 pound navy beans (Camellia, soaked overnight)
  • 5 bay leaves (in all)
  • creole seasoning
  • 3 tablespoons olive oil
  • 1 pound andouille sausage (cut into 1/4-inch pieces, another smoked sausage or bacon may be substituted)
  • 1 onion (medium, diced)
  • 4 celery (ribs, diced)
  • 4 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 28 ounces Roma tomatoes (whole peeled)
  • 2 bay leaves
  • 3 teaspoons worcestershire sauce
  • 2 teaspoons fresh thyme
  • 1 bunch green onions (chopped)
  • 3 cups low sodium chicken broth
  • 3 cups panko breadcrumbs
  • 1 1/2 cups shredded Parmesan
  • 1 tablespoon fresh oregano leaves (no stems)
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 4 pounds shrimp (medium Gulf, peeled and deveined)
  • french bread
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