Ham Hock, Red Beans, And Rice

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Minced garlic
8 oz	227g	Andouille sausage - cut 2-ounce links
2		Bay leaves
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Cayenne
1 teaspoon	5ml	Salt
1		Ham hock - (abt 1 lb)
1 lb	454g / 16oz	Red beans - soaked, drained
8 cups	1896ml	Chicken stock - (to 10 cups)
2 cups	320g / 11oz	Cooked white long grain rice - warm
		Garnish
2 tablespoons	30ml	Chopped green onions
		Bayou Blast - see * Note
		Crusty loaf of bread

Recipe Instructions

* 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 1/4 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2299 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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