My Red Beans and Rice with Buttermilk Buttered Biscuits.
1 cup chopped onions
1/2 cup chopped celery
2 tablespoons minced garlic
1lb andouille sausage sliced about 1-2" thick
1/4 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon salt
1 smoked ham hock
1 pound red beans, soaked and drained
9 cups chicken stock
In a pot, saute the onions, celery, and garlic for 1-2 minutes. Add the sausage, black pepper, thyme, cayenne, and salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the mixture with the stock. Bring up to a boil and reduce heat to a simmer. Cook the beans for about 2 hours or until the beans are tender. Serve over hot sticky rice.
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 Last edited on Mon Aug 20th, 2007 11:29 pm by boarmaster
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