Recipe Serves 4

3 Tbsp butter
3 Tbsp minced garlic
1 tsp Jamaican jerk
1 Tbsp fresh basil
2 teas fresh rosemary
12oz andouille sausage
1 onion, chopped
1/4 cup flour
1 cup light cream
1 15oz can white beans, rinsed
12oz Shrimp [U31-40 count]
Sea salt & ground pepper
Old bay spice

Saute garlic in butter for 3 minutes in sauce pan. Add jerk, basil, rosemary and chopped onions and saute for 5 minutes. Whisk in flour to create a roux. Slowly add light cream and add white beans; simmer with lid for 5 minutes.

In a separate frying pan brown the sliced sausage using oil cooking spray; this should take maybe 5- 10 minutes. Add sausage to the simmering bean, onion roux mixture and simmer another 10 minutes to assure sausage slices are thoroughly cooked.

Rub shrimp with old bay spice and add to simmering soon to be ‘chowda’. Season with sea salt and ground pepper. Simmer for no longer than 3-5 minutes. Note: shrimp should be pink, opaque and firm.

Serve warm and garnish with a fresh sprig of flowering basil.