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PAUL PRUDHOMME’S

Red Beans & Rice

(King of the Cajun Cooks)

Ingredients

1 lb red beans 6 large ham hocks
21/2 cups celery
16 cups water 2 1/2 cups chopped celery
2 cups chopped bell peppers
2 cups chopped onion 2 cups chopped peppers
2 tsp white pepper
5 bay leaves 2 tsp white pepper
2 tsp dried thyme
11/2 tsp dried garlic powder 2 tsp dried thyme
½ tsp red pepper
11/2 tsp dried oregano ½ tsp red pepper
½ tbsp hot sauce
½ tsp black pepper 1 tbsp hot sauce
1 lb Andouille sausage 1 small can of tomato sauce
Liquid smoke to taste Splash of red wine vinegar
4 cups rice

Lagniappe

It’s a tradition to serve red beans and rice for lunch on Monday’s

Cover the beans with water and soak overnight, drain before using

Place the ham hocks, 10 cups of water and the celery, onions, peppers, bay
leaves, and all seasonings in a large stock pot, cover and bring to a boil over
high heat. Reduce the temperature and simmer till the meat is fork tender
(about an hour). Remove the hocks and set aside.

Add the drained beans and 4 more cups of water and bring back to a boil.
Reduce the heat and simmer for 30 minutes. Add two more cups of water
and continue simmering for 30 minutes.

Stir in the Andouille and cook another 30 minutes scraping the bottom
frequently making sure the beans do not scorch. Add the ham hocks and cook
for another 10 minutes.

To serve, Place a mound of rice on a plate, put a ham hock on one side and a
couple of pieces of Andouille on the other. Spoon the beans on the rice and
serve.

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