Ingredients:
16 oz. dried navy beans
2 14.5 oz. cans chicken broth
4 cups water
4 tbsp. chopped garlic
1 chopped onion
1 chopped green bell pepper
1/2 lb. ham, cut in 1/2″ cubes
1 lb. jumbo gulf shrimp, peeled and deveined
2 tbsp. Tony Chachere creole seasoning
1 tbsp. black pepper
1 tbsp. salt
Directions:
In a slow cooker, add the navy beans, chicken broth, water, onion, garlic, bell pepper and ham. Cook on low for 8 hours or high for 4 hours.
After the beans have cooked through, coat shrimp in Tony Chachere creole seasoning, pepper and salt and add to beans. Let the shrimp cook until they’re pink.
Serve over steamed white rice and garnish with chopped green onions.
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About Stacey Winder
Stacey Winder has lived in the Northwest area of Houston since 1978 and Cypress specifically since 2005. Married with two children, she is actively involved in the Cypress community in non-profit and faith-based work. She has a passion for the people that live in Cypress, and is enthusiastic about the opportunities available to the residents here.Stacey has worked in commercial and residential real estate, but her real passion is for writing. Stacey is an accomplished writer whose works have been seen in numerous publications. She is now the Editor of TheCypressTimes, and as such will be a frequent contributor. In addition to her work as the Editor, Stacey is a child advocate for Compassion International, with the goal of “releasing children from poverty in Jesus’ name”.
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