Traditional Red Beans And Rice

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1 tablespoon	15ml	Smoked ham hock - (5 to 6 ozs) (small)
1 lb	454g / 16oz	Andouille sausage - sliced 1/4" thick
1 cup	62g / 2.2oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Red beans - soaked overnight
2		Chicken broth
3		Bay leaves
1 tablespoon	15ml	Bayou Blast - see * Note
2 cups	320g / 11oz	Cooked rice - for serving
2 tablespoons	30ml	Chopped parsley - for serving

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large heavy pot heat oil with ham hock and sausage over high heat; brown 1 minute. Add onion and garlic and cook until onions are tender, 5 minutes. Drain beans. Stir in beans and stock, bring to a boil, reduce heat to simmering and add bay leaves and Bayou Blast. Cover partially and cook, skimming occasionally, until beans are very tender, about 1 1/2 hours. Add more stock or water, if necessary. Remove ham hock, slice and return meat to beans. Taste and adjust seasoning with salt, pepper and Creole seasoning.

To serve, ladle beans over a plate of hot rice and sprinkle with parsley.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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