Recipe - Hamhock Red Beans And Rice

1 cup Chopped onions
One half cup Chopped celery
2 tablespoon Minced garlic
8 ounce Andouille sausage; cut into
2 ounce links
2 Bay leaves
One fourth teaspoon Black pepper
1 teaspoon Dried thyme
One half teaspoon Cayenne
1 teaspoon Salt
1 Ham hock; about 1 pound
1 pound Red beans; soaked and
drained
8 cup Chicken stock; (up to 10)
2 cup Cooked white long grain
rice; warm

GARNISH
2 tablespoon Chopped green onions
Essence
Crusty loaf of bread

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
23 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, Essence and crusty bread.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 24, 1998