5 lbs. med. shrimp
4 lg. onions, diced
3 stalks celery, diced
2 tsp. thyme
8 sm. bay leaves
2 tbsp. Tony's Cajun Seasoning
2 lbs. Camellia Navy or Great Northern Beans
Salt and pepper to taste
Water
1 stick butter
2 lg. bell peppers, diced
4 cloves garlic, chopped
2 tsp. sweet basil
1-2 tbsp. powdered crab boil

Rinse shrimp well, peel, devein and butterfly.

Place shells and heads in a flat baking pan, pour melted butter over shells. Bake in 450 degree oven about 15 minutes, until toasted.

Place shells and pan drippings in large stock pot. Add 10 cups water and crab boil to pot. Bring to a boil and then reduce heat to simmer. Simmer about 1 hour. Drain and save liquid.

In another pot, combine beans and seasoning. Cover with stock until liquid covers beans by 2 inches.

Bring to boil, reduce heat, simmer, stirring occasionally until creamy (about 2 1/2 hours).

Add shrimp, turn up heat until mixture boils, stir frequently. Cook until shrimp are pink.

Serve over rice. Freezes exceptionally well!