Ingredients Jump to Instructions ↓

  1. 1 cup chopped onions

  2. 1/2 cup chopped celery

  3. 2 tablespoons minced garlic

  4. 8 ounces andouille sausage, cut into 2 ounce links

  5. 2 bay leaves

  6. 1/4 teaspoon black pepper

  7. 1 teaspoon dried thyme

  8. 1/2 teaspoon cayenne

  9. 1 teaspoon salt

  10. 1 ham hock, about 1 pound 1 pound red beans, soaked and drained

  11. 8-10 cups chicken stock

  12. 2 cups cooked white long grain rice, warm Garnish:

  13. 2 tablespoons chopped green onions and Essence Crusty loaf of bread

Instructions Jump to Ingredients ↑

  1. 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


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