2 Ibs. (8 individual) chaurice sausage or other fresh hot sausage
Red wine vinegar, to taste
Hot pepper sauce, to taste
Instructions
Wash beans and soak overnight in the water. The next day, drain beans and wash well under cold running water.
Place beans, ham hocks, and stock in a heavy 6-8 quart. stock pot or Dutch oven. The beans should be covered by about 2-3 inches of liquid; add more liquid if necessary. Bring to a boil and skim any scum that collects on the surface. Reduce heat to a simmer and add the bay leaves, thyme, cayenne and black pepper. Simmer for 30 minutes while you prepare the vegetables.
Chop 1/4 Pound of the andouille into 1/4 inch pieces. Place it in a 12-inch cast-iron frying pay or other heavy frying pan with tasso if you are using it. Fry for 5 minutes to render the fat and brown the meat.
Add chopped onion and celery and cook until the vegetables are soft, about 10 minutes. Add bell pepper, green onions and garlic. Cook an additional 5 minutes, then add to the simmering pot of red beans.
Continue to cook beans until they are soft and some begin to break apart, about another hour. Allow the beans to cool; refrigerate, covered, overnight or for up to 4 days.
When ready to serve, bring beans to a simmer. Place chaurice whole in a covered heavy frying pan and fry over medium heat for about 15 minutes, checking sausages frequently and turning them as they brown. Meanwhile, slice remaining andouille into 1/4 inch slices and add to beans Cook in the beans for about 10 minutes. Taste the beans for salt and pepper and correct if necessary; add a little vinegar if you wish. To serve, place about 1/2 cup rice in center of each plate, spoon beans over rice and accompany with 1 chaurice. Serve with hot pepper sauce. Makes 8 servings
Serving
Suggestions
Serve over a hot bed of fluffy rice!
Originally Submitted
12/31/2007
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