Creole-Style Bean Soup

You had me at ‘okra’. I love okra. Grilled, fried, sauteed, roasted… or tossed into this Creole-style bean soup. The okra helps thicken up the broth and adds such a great flavor. All the flavors of a gumbo, along with some hearty beans to boot. Easy to make and fantastic on a cold day.
Creole-Style Bean SoupI don’t add the shrimp to the entire pot of soup if I’m not going to eat the entire batch at once. Reheated shrimp are not my favorite thing. They get too tough. Instead, I transfer some of the soup (just enough for dinner) to a separate pot and then add the shrimp. It’s a bit more trouble but I think it’s worth it. I could leave out the shrimp entirely and still have a great soup, but it wouldn’t be the same, that’s for sure.

Also try my smoked turkey and file gumbo pie.

Creole-Style Bean Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 -8 servings
Calories 0
Author Mike

Ingredients

  • 3 15 ounce cans beans, rinsed and drained (I used kidney, red and cannellini)
  • 3 cups chicken broth
  • 14 ounces smoked sausage sliced thin, browned first if desired
  • 2 stalks celery diced
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • A few shakes of hot sauce
  • A few pinches of dried red pepper flake
  • 1 teaspoon Worcestershire sauce
  • 1 28 ounce can diced tomatoes
  • 1 6 ounce can tomato paste
  • 1 tablespoon dry mustard
  • 1 pound frozen sliced okra
  • 1 cup small medium shrimp shelled and deveined

Instructions

  • Place all ingredients except the okra and shrimp into a large pot or Dutch oven.
  • Bring to a boil then reduce to a simmer and let simmer for 45 minutes.
  • Add the okra and shrimp.
  • Return to a boil and boil for 5 minutes then reduce again to a simmer and simmer until the shrimp are done.

Crab-Stuffed Shrimp

I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.
Crab-Stuffed ShrimpFor appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.

As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….

Also try my delicious Buffa-Que shrimp.

Crab-Stuffed Shrimp

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 pound jumbo 6-8 count shrimp (I used smaller, 16 count shrimp)
  • 1/2 pound unsalted butter plus more for the skillet
  • 1/2 sweet onion chopped
  • 2 cloves garlic minced
  • 1 1/2 sleeves Ritz crackers crumbled
  • 2 slices white bread crusts removed, cubed
  • 1/2 teaspoon Old Bay seasoning
  • Fresh parsley chopped
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons mayonnaise plus more if needed
  • 1/2 pound lump crab
  • 1 lemon halved

Instructions

  • Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
  • Cut a slit down the backs of the shrimp. Do not cut all the way thru.
  • Butterfly the shrimp and remove the vein.
  • Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
  • Lightly butter a 7" cast iron skillet. Add the shrimp, butterflied side up.
  • Melt 1/2 pound of butter in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes.
  • Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
  • Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
  • Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
  • Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it's ready. If it's too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
  • Lightly chop the crab and fold into the cracker mixture.
  • Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don't be shy with the stuffing, you'll have plenty.
  • Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
  • Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is - don't cook them.
  • Remove skillet and serve with lemon wedges.

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

Cajun Shrimp-Stuffed Poblano Peppers

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 2 large poblano peppers
  • 1/2 pound shrimp raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil if you are using raw shrimp
  • 1 tablespoon Cajun seasoning
  • 1/4 cup ounces feta cheese crumbled
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons dried basil crumbled
  • 1 tablespoon hot sauce
  • Cilantro chopped, for garnish

Instructions

  • Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  • Preheat oven to 375 F.
  • Cut the peppers in half lengthwise. Remove any stems or seeds.
  • If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  • If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  • Add the cheeses, basil and hot sauce to the shrimp Stir.
  • Transfer shrimp mixture to the poblanos and place on a baking dish.
  • Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  • Serve garnished with chopped cilantro.