Ham hock, red beans, and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onions |
| ½ | cup | Chopped celery |
| 2 | tablespoons | Minced garlic |
| 8 | ounces | Andouille sausage; cut 2-ounce links |
| 2 | Bay leaves | |
| ¼ | teaspoon | Freshly-ground black pepper |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Cayenne |
| 1 | teaspoon | Salt |
| 1 | Ham hock -; (abt 1 lb) | |
| 1 | pounds | Red beans; soaked, drained |
| 8 | cups | Chicken stock; (to 10 cups) |
| 2 | cups | Cooked white long grain rice; warm |
| === GARNISH === | ||
| 2 | tablespoons | Chopped green onions |
| Bayou Blast; see * Note | ||
| Crusty loaf of bread | ||
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a stock pot, saute the onions, celery, and garlic for 1 to 2 minutes.
Add the sausage, bay leaf, black pepper, thyme, cayenne, and salt, saute for 2 to 3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the bean mixture for 2 hours or until the beans are tender. Mash ¼ of the mixture against the side of the pot with a spoon. Reseason with salt and pepper if needed. Remove the ham hock and slice the meat off the bone. To assemble, spoon the warm rice onto the serving bowl. Ladle the bean mixture right over the top. Garnish with green onions, Bayou Blast and crusty bread. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.