Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Peanut oil |
| 1 small | Smoked ham hock -; (5 to 6 ozs) |
| 1 pounds | Andouille sausage; sliced 1/4 thick |
| 1 cup | Chopped onion |
| 1 tablespoon | Chopped garlic |
| 1 pounds | Red beans; soaked overnight |
| 2 quarts | Chicken broth |
| 3 \N | Bay leaves |
| 1 tablespoon | Bayou Blast; see * Note |
| 2 cups | Cooked rice; for serving |
| 2 tablespoons | Chopped parsley; for serving |
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
In a large heavy pot heat oil with ham hock and sausage over high heat; brown 1 minute. Add onion and garlic and cook until onions are tender, 5 minutes. Drain beans. Stir in beans and stock, bring to a boil, reduce heat to simmering and add bay leaves and Bayou Blast. Cover partially and cook, skimming occasionally, until beans are very tender, about 1½ hours. Add more stock or water, if necessary. Remove ham hock, slice and return meat to beans. Taste and adjust seasoning with salt, pepper and Creole seasoning. To serve, ladle beans over a plate of hot rice and sprinkle with parsley. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-13-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.