Traditional red beans and rice

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@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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