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Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.
- 1 lb dried red kidney beans
- water, to cover the beans
- 3 1⁄2 lbs ham hocks
- 16 cups water
- 2 1⁄2 cups celery, finely chopped
- 2 cups onions, finely chopped
- 2 cups green bell peppers, finely chopped
- 5 bay leaves
- 2 teaspoons white pepper
- 2 teaspoons dried thyme leaves
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons dried oregano leaves
- 1 teaspoon cayenne
- 1⁄2 teaspoon black pepper
- 1 tablespoon Tabasco sauce
- 1 lb andouille sausage, cut diagonally into 3/4-inch pieces
- Cover the beans with water 2" above beans.
- Let stand overnight.
- Drain just before using.
- Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt 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 the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
- Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
- *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
- Add the ham hocks and cook and stir 10 minutes more.
- Serve immediately over hot, white rice.
I use a receip almost exact to this one. I have found a good andouille sausage is very important. I use fresh thyme and I add smoked hog maw. You are on the money with the key ingredients...It is nice to see. It was also nice to the taste...smile Thanx
I have to give most of this away when I make it because each time I make it, I brag about it and then the beggers come with bowls in hand. It is an awesome recipe. I always make Southern Biscuit Muffins to go with it.
This is a fantastic recipe! The only things I did different was fresh thyme and oregano (2 tbl each), black pepper (fresh coursley ground), & twice as much ham hock. I also left out the celery and added a bit more himalayan salt & water instead. This is gonna get written in my recipe book for sure.