Camellia’s Shrimp, Andouille and White Bean Cassoulet

Ingredients

• 1 ( 1-pound ) Camellia Brand Navy (Pea) Beans soaked overnight
• 5 bay leaves, in all
• Creole seasoning
• 3 tablespoons olive oil
• 1 pound Andouille sausage, cut into 1/4-inch pieces (another smoked sausage or bacon may be substituted)
• 1 medium onion, diced
• 4 ribs celery, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 (28-ounce) can whole peeled Roma tomatoes
• 3 teaspoons Worcestershire sauce
• 2 teaspoons fresh thyme
• 1 bunch green onions, chopped
• 3 cups low sodium chicken broth
• 3 cups Panko breadcrumbs
• 1 1/2 cups shredded Parmesan
• 1 tablespoon fresh oregano or thyme leaves (no stems)
• Salt
• pepper
• 2 pounds medium Gulf shrimp, peeled and deveined
• Hot French bread