Red beans & rice with ham hocks and andouille sausage

    12:38 PM, Feb 13, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Mardi Gras is coming up fast and this week we are showing New Orleans inspired dishes on "Today's THV at 9:00".

    Anthony Michael with Cross-Eyed Pig will show a delicious red beans and rice recipe with ham hocks and andouille sausage from Chef Paul Prudhomme's Louisiana Kitchen.

    Red Beans and Rice
    1 pound dry red kidney beans
    Water to cover the beans
    6 large ham hocks (3 1/2 to 4 pounds)
    16 cups water in all
    2 1/2 cups finely chopped celery
    2 cups finely chopped green bell peppers
    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 ground red pepper (preferably cayenne)
    1/2 teaspoon black pepper
    1 tablespoon Tabasco sauce
    1 pound andouille smoked sausage (preferred) or any other good pure smoked pork sausge such as Polish sausage (kielbasa), cut diagonally into 3/4 inch pieces
    4 1/2 cups hot Basic Cooked Rice

    Cover beans with water 2 inches above beans. Let stand overnight. Draing just before using.

    Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves and seasonings in a 5 1/2 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 the 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. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched gbeans into the mixutre.)

    Add the ham hocks and cook and stir 10 minutes more. Serve immediately.

    To serve, for each serving mound 3/4 cup rice in the middle of a large headed serving plate. Place a ham hock on one end of the plate and about 2 pieces andouille on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice.

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