Beazell's Cook Book

Butter Beans & Shrimp by Chris Bergeron

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3lb lima beans, let them soak for a couple of hours, one quart of Guidry's Creole Seasoning (onions, celery, bell pepper, green onions, parsley, and garlic, 6 chicken bouillon cubes, 3 quarts of water (but you may need to add more after it cooks for a while) and of course, Beazell's Seasoning to taste... Simmer on low for a couple of hours, When your beans are tender add two pounds of peeled shrimp, I'm using 70/90ct.. Let simmer for another 8-10 min then re-taste.

Serve over rice and enjoy....


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