Poached Cod with King City Pink Beans, Bacon & Greens
Tender poached cod resting on smoky King City pink beans, bacon, and greens in a comforting winter broth.
TABLE OF CONTENTS
Shrimp, Andouille & White Bean Stew Over Creamy Polenta
When pantry cooking turns into something you want to remember
Some nights start with a plan.
Others start with a few good ingredients and the confidence that if you don’t rush, something will come together.
This was the second kind of night.
I had shrimp. A really good andouille sausage. Cooked alubia blanca beans. Roasted red peppers. Yellow squash. A pinch of saffron I didn’t want to waste. Slap Ya Momma Creole seasoning sitting on the counter like a quiet challenge.
No recipe. Just a direction.
What came out of the pot felt like a meeting point — Creole heat, Mediterranean warmth, slow-cooked comfort — settling into a bowl that asked you to sit down and use a spoon.
This is pantry cooking at its best: not minimal, not fussy — just intentional.
Shrimp, Andouille & White Bean Stew Over Creamy Polenta
Serves: 4
Time: About 45 minutes
Vibe: Cozy, soulful, deeply satisfying
Step 1: Start the polenta (this comes first)
Good polenta rewards patience. Start it early and let it cook while the stew comes together.
Polenta basics
- 1 cup Anson Mills polenta
- 4 cups water
- Salt
Bring the water to a boil. Whisk in the polenta slowly, reduce heat to medium-low, season with salt, and let it cook for about 40 minutes, whisking occasionally.
The timing is intentional — the polenta finishes right as the stew does.
Pro tip: Use a pot with rounded sides. It’s much easier to keep polenta from burning in the corners.
Keep it loose and spoonable. Adjust with a splash of water if needed.
Ingredients (stew)
- 8–10 oz andouille sausage, sliced into coins
- 1 lb shrimp, peeled and deveined
- 2 cups cooked alubia blanca beans (with some bean liquid if possible)
- ¾–1 cup jarred roasted red peppers, chopped
- ½ cup frozen roasted corn kernels
- 1 medium yellow squash, sliced into half-moons
- 3 cloves garlic, thinly sliced
- ½ tsp smoked paprika
- 1–1½ tsp Slap Ya Momma Creole seasoning, divided
- Pinch of saffron threads (10–15 threads)
- 2 cups water (or light stock)
- Black pepper
- Olive oil (if needed)
To finish
- Lemon juice or sherry vinegar (just a splash)
- 1 tbsp butter or good olive oil
Instructions (stew)
1. Bloom the saffron
Crush the saffron lightly between your fingers and steep it in 2–3 tablespoons of hot water or bean liquid. Set aside.
2. Render the andouille
Set a heavy pot over medium heat. Add the sausage without oil and cook until deeply browned and the fat has rendered. Remove the sausage and leave the fat behind.
Sprinkle ¼ teaspoon Slap Ya Momma into the hot fat and stir briefly to bloom the spices.
3. Cook the squash
Add the yellow squash with a light sprinkle of seasoning. Cook until just tender with a little color, 3–4 minutes. Remove and set aside.
4. Sear the shrimp
Raise the heat slightly. Season the shrimp lightly with ¼ teaspoon Slap Ya Momma and sear quickly, about 60–90 seconds per side. Remove and reserve with the sausage.
5. Build the base
Lower the heat to medium. Add garlic and smoked paprika. Stir until fragrant, about 30 seconds.
Add the roasted red peppers and cook 2–3 minutes until they soften and meld into the fat.
6. Beans become the stew
Add the beans, corn, and water. Season with ½ teaspoon Slap Ya Momma and bring to a gentle simmer. Cook uncovered for about 20 minutes, stirring occasionally.
Mash some of the beans against the side of the pot to thicken the broth naturally.
7. Finish
Stir in the saffron infusion and simmer one minute.
Return the sausage, squash, and shrimp just to warm through, 1–2 minutes max.
Turn off the heat and finish with:
- A splash of lemon juice or sherry vinegar
- Butter or olive oil
- Fresh black pepper
Taste and adjust gently.
To serve
Spoon the stew over soft, creamy polenta. Let the broth pool at the edges. This is a bowl meant to be eaten, not overstyled.
Why this works
- Alubia blanca beans create silk without cream
- Andouille brings smoke and depth
- Shrimp add sweetness and contrast
- Saffron lifts everything quietly
- Corn and squash round it out with warmth
Nothing competes. Everything belongs.
A note on enough
This dish didn’t start with a name. It just needed time and attention.
That’s often how the best meals — and the best evenings — happen. You don’t force them. You stay present, make good decisions, and stop when it tastes right.
That’s enough.
Related Posts
Pesto Shrimp with Saffron Hominy Grits and Slow-Simmered Cherry Tomatoes
What happens when shrimp and grits take a trip to Italy: saffron, pesto, and slow-simmered cherry tomatoes meet buttery, comforting hominy.
A Rustic Riff on Scampi Shrimp, White Beans & Ditalini
A rustic twist on shrimp scampi—creamy alubia blanca beans and ditalini take the place of plain pasta, creating a silky base for buttery shrimp, bright tomatoes, and a little Serrano heat.
Made with Bullet