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Camellia Brand
2 bowls of Lima Beans with Shrimp and Andouille
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Lima Beans with Shrimp and Andouille

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Ingredients:

  • 1 pound Camellia Brand Large Lima Beans
  • 8 cups of water
  • 1 onion, diced
  • 2 stalks of celery, diced
  • 1/2 pound andouille sausage (can substitute spicy smoked sausage or ham)
  • 5 dashes Worcestershire sauce
  • 1 tablespoon Kosher salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon chicken bouillon
  • 3 bay leaves dried
  • 1 pound small shrimp

Directions:

Lima Beans with Shrimp and Andouille

  1. Add everything except the shrimp to a Dutch oven.
  2. Bring to a boil and reduce to simmer.
  3. Cover and cook for 1 hour and 45 minutes, stirring occasionally.
  4. Add shrimp and cook uncovered an additional 15 minutes.
  5. Serve over rice.