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Red Beans & Rice With Ham Hocks and Andouille Smoked Sausage Recipe

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This recipe for Red Beans & Rice With Ham Hocks and Andouille Smoked Sausage is from Abrams-Larkin Family Cookbook, 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 pound Dry Red Kidney Beans
Water Enough to cover beans
6 large Ham Hocks
12 cups Water
2 ½ cups Finely Chopped Onions
2 cups Finely Chopped Green Bell Peppers
5 Bay Leaves
2 tsp White Pepper
2 tsp Dried Thyme Leaves
1 ½ tsp Garlic Powder
1 ½ tsp Dried Oregano Leaves
1 tsp Ground Red Pepper
½ tsp Black Pepper
1 tbsp Tabasco Sauce
1 lb Andouille Smoked Sausage
4 ½ cups Hot Cooked Rice
Directions:
Directions:
Cover the beans with water 2 inches above beans. Let stand overnight, Drain just before using.

Place the ham hocks, 10 cups of water, the celery, onions, bell peppers, bay leaves, and seasonings in a 5 ½-quart saucepan or large Dutch oven; stir well.

Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside.

Add the drained beans and 4 cups of water to the pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups water and simmer 30 minutes, stirring often. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. Add the ham hocks and cook and stir 10 minutes more. Serve immediately.
Number Of Servings:
Number Of Servings:
6

 

 

 

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