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Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage Recipe

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This recipe for Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage is from Family Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb dry red kidney*
16 cups water
6 large ham hocks (3.5-4 lbs)
2.5 C finely chopped celery
2 C finely chopped green bell peppers
5 bay leaves
1 lb andouille smoked sausage (can use good pure smoked port sausage such as Polish Kielbasa), cut diagnolly into 3/4 inch pieces)
4.5 C hot cooked rice
2 tsp white pepper
2 tsp dried thyme leaves
1.5 tsp garlic powder
1.5 tsp dried oregano leaves
1 tsp ground red pepper (cayenne)
.5 tsp black pepper
1 Tbsp Tabasco sauce
Directions:
Directions:
Cover beans with water 2 inches above the beans; soak overnight; then drain.
Place ham hocks, 10 C of water, celery, onions, bell peppers, bay leaves and seasonings in 5.5 Qt saucepan Dutch oven; stir well. Bring to boil over high heat; reduce heat and simmer until meat is fork tender; about 1 hour. Remove hocks from pan and set aside.
Add the drained beans and 4 C of water to pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring often. Stir in the sausage and simmer until beans start to break up about 35 min, scraping pan bottom fairly often. Ad the ham hocks and cook and stir 10 minutes more. Serve immediately over rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Hint: We debone the ham hocks before adding back to the bean mixture.
Can substitute 2 cans of beans drained in place of dried beans.

This is one of Evan's favorite home cooked meals, inspired by Chef Paul Prudhomme's recipe.

 

 

 

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