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Shrimp and Butterbeans over rice with potato saladThis is one of my FAVORITE lunch specials at The Cabin: Shrimp and Butterbean stew. Here’s the story of how we began serving it over here from the owner, Al Robert:

Nassar House“This is an old River Road recipe. The Cabin started serving this dish when Don (Al’s brother) was moving the Nassar House from Convent, LA. It is now the main building at the River Parishes Community College in Sorrento, LA. Jimmy Roussel owns a bar in Convent and serves daily lunches. One Wednesday, when I order this lunch for the crew, Jimmy said ‘Ya kidding me! Sold out! We sell out every Wednesday lunch the day before.’ I asked why he didn’t cook more if it’s so popular. He said ‘You just need to order it early if you want it…'”

So here’s the recipe. I hope it turns out just as delicious for you as it does for us at The Cabin.

Shrimp & Butterbean Stew

Ingredients

1 lbs. Frozen baby lima beans
1/2 med Onion chopped fine
1/4 med Bell pepper chopped fine
1 small Rib of celery chopped fine
1 1/4 lbs. Shrimp peeled and deveined
1/4 can Rotel tomatoes w/green chiles (15 oz. can)
1/2 cup Brown roux prepared
1 qt. Water
1 cup Chopped green onions
Cajun seasoning, Garlic Powder,
and Black pepper to taste

Method

In a stock pot dissolve roux in water; then bring water to a hard boil

Lower heat to a simmer and add vegetables and Rotel

Add lima beans and seasonings to taste. Allow to cook about 45 minutes to an hour

Add shrimp and cover pot; cook until shrimp turn pink. Serve

Serve over cooked rice, best with a side of potato salad

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