Recipe by Chef Jeff in St Augustine
I learned this one from the head chef of a cajun restaurant. You can use any kind of sausage you want, I use a southern hickory smoked pork sausage. You can use andouille, or even kielbasa. I use 2 or 3 smoked ham hocks because this is the way stores usually sell them, but you can substitute ham or a hambone. Enjoy!
- 1 1⁄2 lbs red kidney beans
- 3 ham hocks
- 2 lbs link sausage, cut into 1 inch pieces
- 6 cups water
- 1 teaspoon salt
- 1 1⁄2 tablespoons hot sauce
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 pinch garlic powder
- 1⁄2 cup onion, chopped
- 2 tablespoons butter
- 3 cups cooked rice
Directions See How It's Made
- Sort and soak beans overnight.
- In a large pot, add all ingredients except onions, butter, beans and rice, bring to a boil stirring occasionally, cover and simmer 1 hour.
- While pot is heating up, add onion and butter to a small saucepan and cook until tender, add to pot.
- Add beans, cover and simmer 2 1/2 -3 hours until beans are tender, adding water if necessary to keep beans covered.
- About 45 minutes to an hour before serving, remove ham hocks, let them cool, and remove meat and skin from them. Discard skin and put meat and bones back into pot.
- To serve, put a spoonful or two of rice in each bowl and ladle the red bean mixture over it.