Recipe - Ham Hock And Lentil Soup

1 cup Chopped onions
One half cup Chopped celery
2 tablespoon Minced garlic
8 ounce Andouille sausage; cut
2ounce links
2 Bay leaves
One fourth teaspoon Freshlyground black pepper
1 teaspoon Dried thyme
One half teaspoon Cayenne
1 teaspoon Salt
1 Ham hock ; (abt 1 lb)
1 pound Red beans; soaked, drained
8 cup Chicken stock; (to 10 cups)
2 cup Cooked white long grain
rice; warm
=== GARNISH ===
2 tablespoon Chopped green onions
Bayou Blast; see * Note
Crusty loaf of bread

* 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 One fourth 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