| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 2 |
tb |
Minced garlic |
| 8 |
oz |
Andouille sausage; cut 2-ounce links |
| 2 |
|
Bay leaves |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1 |
|
Ham hock -; (abt 1 lb) |
| 1 |
lb |
Red beans; soaked, drained |
| 8 |
c |
Chicken stock; (to 10 cups) |
| 2 |
c |
Cooked white long grain rice; warm |
|
|
=== GARNISH === |
| 2 |
tb |
Chopped green onions |
|
|
Bayou Blast; see * Note |
|
|
Crusty loaf of bread |
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.
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
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”