Ham hock, red beans, and rice

Yield: 4 servings

Measure 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

* 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.

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