Ham Hock, Red Beans and Rice (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 125 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
1 cup chopped onions |
1/2 cup chopped celery |
2 tablespoons minced garlic |
8 ounces andouille sausage, cut into 2 ounce links |
2 bay leaves |
1/4 teaspoon black pepper |
1 teaspoon dried thyme |
1/2 teaspoon cayenne |
1 teaspoon salt |
1 ham hock, about 1 pound |
1 pound red beans, soaked and drained |
8 to 10 cups chicken stock |
2 cups cooked white long grain rice, warm |
garnish: 2 tablespoons chopped green onions and essence, recipe follows |
crusty loaf bread |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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 2-3 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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