| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 2 |
T |
Minced garlic |
| 8 |
oz |
Andouille sausage, cut into |
|
|
2 ounce links |
| 2 |
|
Bay leaves |
| 1/4 |
t |
Black pepper |
| 1 |
t |
Dried thyme |
| 1/2 |
t |
Cayenne |
| 1 |
t |
Salt |
| 1 |
|
Ham hock, about 1 pound |
| 1 |
lb |
Red beans, soaked and |
|
|
drained |
| 8 |
c |
Chicken stock, up to 10 |
| 2 |
c |
Cooked white long grain |
|
|
rice warm |
| 2 |
T |
Chopped green onions |
|
|
Essence |
|
|
Crusty loaf of bread |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2299 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. 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. Yield: 4 servings Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 24, 1998
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