Title: Chef Paul Red Beans & Rice
Categories: Cajun, Testing, Crockpot
Yield: 8 Servings
1 lb Small dried red beans
Water to cover beans
3 1/2 lb Ham hock
16 c Water
2 1/2 c Finely chopped celery
2 c Finely chopped onions
2 c Finely chopped green pepper
5 ea Bay leaves
2 ts White pepper
2 ts Dried thyme leaves
1 1/2 ts Garlic powder
1 1/2 ts Dried oregano leaves
1 ts Cayenne
1/2 ts Black pepper
1 tb Tabasco sauce
1 lb Andouille sauce,
Cut 3/4 in slices
Cover beans with 2 inches above beans. Let stand overnight. Drain
before using.
Place ham hocks 10 cups of water, vegeggies and spices and seasonings
in 5.5 quart saucepan or larsge Dutch oven, stir well.
Cover and bring to a boil over high heat. Reduce heat and simmer
until meat is fork tender - about one 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 the heat and simmer 30 minutes, stirring occasionally. Add the
remaining 2 cups of water and simmer 30 mites, stiring often.
Stir in the sausage and continue wimmering until the beans start
breaking up, about 35 minutes scraping the bottom of the pan fairly
often.
IF beans start to scorch do NOT stir. Immediately remove from heat
and change to another pot witout scraping any of the scorched beans
into the new mixture.
Add the ham hocks and cook and stir another 10 minutes.
Serve immediately over hot white rice.
Signature dish of Paul Prudhome - from Soul.food.com
