Ingredients
- 1 cup chopped onions
- 1/2 cup chopped celery
- two tablespoons minced garlic clove
- 8 ounces andouille sausage, reduce 2 ounce links
- 2 bay leaves
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 1 pork hock, about 1 pound
- 1 pound red beans, drenched and drained
- eight to ten cups chicken stock
- 2 cups cooked white-colored lengthy grain grain, warm
- Garnish: two tablespoons chopped eco-friendly onions and Essence, recipe follows
- Crusty loaf bread
- Essence (Emeril's Creole Seasoning):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
Inside a stock pot, saute the onions, celery, and garlic clove for one to two minutes. Add some sausage, bay leaf. pepper, thyme, cayenne, and salt, saute for just two-3 minutes. Add some pork hock and beans. Cover the mix using the stock. Bring up to and including boil and lower heat to some simmer. Prepare the bean mixture for just two hrs or before the beans are tender. Mash 1/4 from the mixture from the side from the pot having a spoon. Reseason with pepper and salt as needed. Take away the pork hock and slice the meat from the bone. To put together, spoon the nice and cozy grain to the serving bowl. Ladle the bean mixture right outrageous. Garnish with eco-friendly onions. Essence and crusty bread.
Essence (Emeril's Creole Seasoning):
Combine all ingredients completely.