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 signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 15 reviews
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.
By bluewavecrumble
Rochester, WA
on October 04, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I added Tabasco and a habanero sauce while the red beans and hamhock was cooking to spice it up. The whole family loved it. Perfect for a rainy day in Washington!!
By Rogue_Onion
Lakewood, CA
on April 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I always trust Emeril when it comes to any southern recipe. The man knows his beans!!! This recipe is solid - just make sure your choice in the sausage department is worthy of the recipe itself, cause it's a make or break ingredient. One thing you can do to make this recipe extra decadent is to add a few tablespoons of LARD to the mashed bean mixture.
Read all 15 reviews