A One Skillet Meal!
I have straight up fallen in love with cooking with my cast iron all over again! I used to think that they were hard to maintain and avoided them for that reason but really it’s the complete opposite! Cast iron is THE easiest to take care of if you start off on the right foot, and season them properly right from the start. Then they are virtually non stick and SO easy to clean after use. They are especially good for one skillet meals like this insanely flavourful Garlic Shrimp, White Beans and Andouille Sausage dish I was inspired by from Bon Appetit’s recent issue Essential Cast-Iron Cooking. I don’t normally buy magazines but every recipe looked SO good and it is jammed packed with useful tips on cooking with cast-iron.
Made with creamy cannellini beans, smokey paprika, chiles de arbol all married together with fresh cooked down tomatoes and broth and finished by broiling shrimp on top. The original recipe I was inspired by didn’t call for the Andouille Sausage but I happened to have some on hand and it worked quite well since my husband isn’t the biggest fan of shrimp. I toasted some fresh crusty bread too to soak up all of those leftover flavours in the bowl – maybe one of my favourite parts!
This dish is perfect any night of the week but I know I’ll be keeping in my back pocket for the next time we entertain as well.
OTHER BENEFITS OF COOKING WITH CAST IRON (From Bon Appetit’s Essential Cast-Iron Cooking)
- A well-seasoned cast-iron pan is essentially NONSTICK. Which in turn means less oil needed to cook and also makes it much easier to clean!
- Other nonstick pans are typically made with potentially harmful chemicals that can be broken down over time at high temperatures.
- You can actually get a small boost of iron from your cast-iron pan! I have to say this one was new to me but so interesting. Apparently research has shown that cooking with cast-iron cookware will impact the iron levels in your food. Although how much is still not understood and in no means should you be depending on your cast-iron as a source of supplementation.
HOW I TAKE CARE OF MY CAST-IRON COOKWARE
- If your pan doesn’t come pre-seasoned it will usually come with instructions on how to do so. It usually includes coating your entire pan with oil and baking it in the oven for some time. I like to occasionally re-season my pans, every couple of months
- Avoid using soap or cleaning tools that are scratchy to clean. Simply add water and bring to a boil, then remove and dump the hot water and wipe clean with a cloth. If your pan is seasoned well, food should come right off!
- Make sure to dry it completely. If any water is left to sit in the pan it can rust
White Beans Garlic Shrimp and Sausage
Creamy white beans, garlicky shrimp and spicy andouille sausage. This meal is perfect for a week night meal or entertaining guests. Recipe adapted from Bon Appetit
- Prep Time: 10 Mins
- Cook Time: 30 Mins
- Total Time: 40 minutes
- Yield: 4 Servings
- 1 lb of Medium Shrimp, peeled and deveined
- 1 Cooked Andouille Sausage, Sliced
- 6 Tbsp Olive Oil, divided
- 1 Tsp of Minced Garlic
- 2 Dried Chiles de Arbol
- 1 Fresh Bay Leaf
- 1 1/4 Cups of Chopped Tomato
- 1 Tbsp of Tomato Paste
- 2 14 oz. Cans of Cannelini Beans, rinsed and drained
- 1 Cup of Organic Chicken Broth
- 1 Tsp of Smoked Paprika
- Salt and Pepper to taste
- Chopped Parsley for garnish
- Heat 2 Tbsp of oil in a large skillet, over medium heat
- Add garlic, peppers and bay leaf and cook, stirring constantly just until fragrant being careful not to allow garlic to burn
- Add chopped tomato and season with salt and pepper, smashing tomato with a fork until tomato is completely broken down and paste like
- Add tomato paste and allow to cook, stirring often until paste is a dark red colour
- Stir in beans and chicken broth and simmer until sauce has thickened slightly, seasoning again with salt and pepper
- In a medium bowl with the peeled, deveined shrimp, add remaining garlic, 2 Tbsps of oil, and paprika and toss to evenly coat the shrimp
- Set oven to broil on high
- Place shrimp evenly over bean mixture and broil for 3-4 mins in oven until shrimp are fully cooked
- Remove and stir in cooked, chopped andouille sausage and drizzle with remaining olive oil and season with parsley
- Serve immediately with toasted crusty bread (optional)