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RED BEANS AND RICE WITH HAM HOCKS AND ANDOUILLE SAUSAGE

From Chef Paul Prudhomme's Louisiana Kitchen and Le Riz Pamphlet, Acadian Trading Co., Crowley, LA, as modified and proofed by Mrs. Evil.

Makes 6 Servings.

It's a tradition in New Orleans to serve red beans and rice for lunch on Mondays.

1 lb. dry red (small) kidney beans
Water to cover the beans
2 to 6 large ham hocks (1 to 4 lbs.)
1/2 cup fresh parsley, chopped
2 1/2 cups finely chopped celery
2 cups finely chopped onions (or 1 cup onions + 1 cup shallots, chopped)
1 medium green bell pepper, chopped
3 to 5 bay leaves
2 tsp. white pepper
2 tsp. dried thyme leaves
1 1/2 tsp. garlic powder (or 3 cloves, chopped)
1 1/2 tsp. dried oregano
1/4 to 1 tsp. ground red pepper (preferably cayenne) to taste
1/2 tsp. black pepper
1 Tbsp. Tabasco sauce (only if you are from New Orleans - less if you aren't)
Water in amounts needed below.
1 lb. andouille smoked sausage (much preferred) or another good pure smoked pork sausage such as Polish (kielbasa), cut
        diagonally into 1/4 to 1/2-inch pieces

BAM!!

4 1/2 cups hot cooked rice, preferably popcorn rice, if available. Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using. Brown sausage pieces in a 5 1/2-quart saucepan or large Dutch oven.

BAM!!

Add the ham hocks,10 cups of the water, the celery, onions, bell peppers, bay leaves, parsley, and seasonings. Stir well. Cover and bring to a boil over high heat. Reduce heat and simmer about 1 hour, stirring occasionally.

Add the drained beans and 4 more cups of the water to, bring to a boil, reduce heat, and simmer 30 minutes, stirring often. Stir in the andouille sausage and continue simmering until the beans start breaking up, about 35 minutes, scraping the 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 beans into the mixture.) Remove ham hocks from pot and dissect out lean ham pieces, discard bones and any skin and fat.

BAM!!

To serve: For each serving, mound 3/4 cup rice in the middle of a large heated serving plate. Spoon a generous 1 1/4 cups or more of the red beans, sausage and ham around the rice. Garnish rice with finely chopped parsley.

For Dessert, consider serving Bread Pudding with Whiskey Sauce, elsewhere in Recipes from Mrs. Evil's Kitchen.

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