Ingredients
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1
-
2
-
1
-
-
-
-
-
Directions
Emerils New Orleans-Style Red Beans and Rice, “Oh yeah, this is it!” – are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril’s, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home., This is amazing. used alligator sausage. Do not add it until one to two hours before done. I decrease the water a little., Do you shred the meat off the ham hock or just use it just for flavouring, like you would bones in preparing stock?
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Steps
|
1
Done
|
Heat the Oil in a Large Saucepan Over Med-High Heat. Saut the Onions, Bell Pepper, Celery, Salt, Cayenne, Black Pepper and Thyme For About 5 Minutes. Add the Bay Leaves, Ham and Sausage and Saut For 5 to 6 Minutes |
|
2
Done
|
Add the Beans, Garlic and 10 Cups Water to the Pot. Bring to a Boil, Reduce the Heat to Medium, and Simmered Uncovered, Stirring Occasionally For About 2 Hours. |
|
3
Done
|
Add More Water If the Mixture Becomes Dry and Thick. |
|
4
Done
|
After About 2 Hours of Initial Cooking Use a Wooden Spoon to Mash About Half of the Mixture Against the Side of Pot. |
|
5
Done
|
Continue to Cook, Stirring Occasionally, For About Another Hour or Until the Mixture Is Creamy and the Beans Are Soft. |
|
6
Done
|
Add More Water If It Becomes Too Thick. the Mixture Should Be Soupy but not Watery. |
|
7
Done
|
Remove the Bay Leaves and Serve With Steamed Rice. |
