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Ingredients
- 1 cup chopped onions
- 1 teaspoon salt
- 1/2 cup chopped celery
- 1 ham hock
- 2 tablespoons minced garlic
- 1 pound red beans, soaked and drained
- 8 ounces andouille sausage, cut into 2 ounce links
- 9 cups chicken stock
- 2 bay leaves
- 2 cups cooked white long grain rice, warm
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
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Recipe Info
Category : Copycat
Rating : 0
Contributor : marc
Print Recipe
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Directions
Garnish:
2 tablespoons chopped green onions and Essence
Crusty loaf of bread
In a stock pot, saute the onions, celery, and garlic for 1-2 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. Re-season 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 rightover the top.
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