Shrimp, Andouille & White Bean Stew Over Creamy Polenta
A slow, comforting bowl of shrimp, andouille, and white beans over creamy polenta — smoky, saffron-warm, and built from pantry staples with intention.
TABLE OF CONTENTS
Crab and White Beans Over Rice
(Rancho Gordo Alubia Blanca, Bacon & 50/50 Method)
A simple bowl that hits everything — creamy beans, smoky bacon, sweet crab, and just enough brightness to keep it from feeling heavy.
Ingredients (4 servings)
Base
- 2 cups cooked Rancho Gordo alubia blanca beans (see how I cook them weekly: https://www.embracingenough.com/bean-there-done-that-weekly-bean-recipe/)
- 1–1.5 cups bean cooking liquid or light stock
- 3–4 slices good bacon, diced
- 6–8 garlic cloves, roasted (I use this method: https://www.embracingenough.com/air-fryer-roasted-garlic/)
- olive oil
Flavor
- 1–2 tsp tomato paste
- 1 cup roasted red peppers, chopped
- pinch chili flakes
- salt to taste
Tomatoes
- 1 cup cherry tomatoes
- prepared using my simmered version: https://www.embracingenough.com/simmered-cherry-tomatoes/
- or a mix of simmered and fresh
Finish
- 8 oz lump crab meat
- 2–3 tbsp pesto (for finishing)
- 1 lemon
- extra virgin olive oil
- fresh parsley (optional)
For serving
- 2 cups cooked rice (broken jasmine or basmati)
Instructions
1. Roast the garlic
Prepare the garlic using my go-to method here:
Set aside.
2. Render the bacon
In a pot over medium-low heat, cook diced bacon until crispy and the fat renders.
Remove bacon and set aside, leaving the fat in the pot.
3. Build the base
Add roasted garlic to the pot and lightly smash it into the bacon fat.
Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
4. Add beans and broth
Add the beans and liquid. Scrape the bottom of the pot and bring to a gentle simmer.
Mash a small portion of the beans to create a creamy, brothy texture.
5. Add roasted red peppers
Stir in the chopped roasted red peppers and chili flakes.
Simmer for 5–10 minutes and adjust salt.
You’re looking for something loose and spoonable, not thick.
6. Prepare the tomatoes
Use your simmered cherry tomatoes here:
You can also add a few fresh halved tomatoes at the end for contrast.
7. The 50/50 crab method
Turn the heat to low or off.
Add half the crab to the pot and gently fold once or twice to warm through.
8. Build the bowls
Spoon rice into each bowl.
Ladle the beans and broth over the top.
9. Finish
Top each bowl with:
- remaining crab (in large chunks)
- crispy bacon
- cherry tomatoes
- light drizzle pesto
- squeeze of lemon
- good olive oil
- parsley (optional)
Notes
- Keep the beans brothy — the rice will absorb the liquid
- Be gentle with the crab — don’t overmix
- Go light on pesto — it should complement, not dominate
- Add lemon at the end to brighten everything
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