Camellia’s Shrimp, Andouille and White Bean Cassoulet
INGREDIENTS
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Ingredients:
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1 (1-pound) Camellia Brand Navy (Pea) Beans soaked overnight
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5 bay leaves, in all
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Creole seasoning
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3 tablespoons olive oil
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1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
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1 medium onion, diced
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4 ribs celery, diced
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4 garlic cloves, minced
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1 teaspoon dried oregano
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1 (28-ounce) can whole peeled Roma tomatoes
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3 teaspoons Worcestershire sauce
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2 teaspoons fresh thyme
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1 bunch green onions, chopped
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3 cups low sodium chicken broth
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3 cups Panko breadcrumbs
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1 1/2 cups shredded Parmesan
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1 tablespoon fresh oregano or thyme leaves (no stems)
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3 tablespoons olive oil
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Salt and pepper
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2 pounds medium Gulf shrimp, peeled and deveined
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Hot French bread
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