Ingredients
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 tablespoons minced garlic
- 8 ounces andouille sausage, cut into 2 ounce links
- 2 bay leaves
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 1 ham hock, about 1 pound
- 1 pound red beans, soaked and drained
- 8 to 10 cups chicken stock
- 2 cups cooked white long grain rice, warm
- Garnish: 2 tablespoons chopped green onions and Essence, recipe follows
- Crusty loaf bread
Directions
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 2-3 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, Essence and crusty bread.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By mrsmichelles
St Charles, IL
on June 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The key ingredient to bring it all together is to finish it off with the Essence seasoning.
By ChefSampson
on February 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We have had a Fat Tuesday party the past seven years and this dish is always one of the big hits . I will substitute a creole seasoning for the cayenne on occassion and probably double the amount of andouille as everybody wants a piece of that. Tastes great even reheated a few days later.
By bulldawg74
on November 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I followed the recipe but used a smoked turkey leg and smoked turkey sausage to reduce the fat and salt. Delicious!! I also cooked it in a slow cooker on medium overnight. The turkey was falling off the bone tender.
Read all 17 reviews