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