Ham Hock, Red Beans, And Rice

Ready in 1h

Try this Ham Hock, Red Beans, And Rice recipe, or contribute your own.


2 tb Garlic; minced
8 oz Andouille sausage; cut
Bayou Blast; see * Note
1 Ham hock -; (abt 1 lb)
8 c Chicken stock; (to 10 cups)
2 tb Green Onions; chopped
1 ts Dried thyme
2 c Cooked white long grain
=== GARNISH ===
1 ts Salt
1 c Onions; chopped
1/2 c Celery; chopped
1/2 ts Cayenne
2 Bay Leaves
1 lb Red beans; soaked, drained
Crusty loaf of bread
1/4 ts Freshly-ground black pepper

Original recipe makes 4 servings



* Note: See the "Bayou Blast - {Emerils 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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-02-1998 Recipe by: Emeril Lagasse

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