Four-Bean, Ham Hock And Andouille Gumbo - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Four-Bean, Ham Hock And Andouille Gumbo

Prep Time: 2 Hours

Yields: 10 Servings

Comment:

In South Louisiana, we normally think of beans as a hearty dish always served on Mondays over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover beans and rice and has since become a fall delicacy. It is perfect for those cold winter nights or for sports fans at tailgating.

Ingredients:

1 (28-ounce) tub Chef John Folse's Louisiana Red Beans with Smoked Sausage

1 (15½-ounce) can baby lima beans

1 (15-ounce) can black-eyed peas

1 (15-ounce) can navy beans

1 smoked ham hock

½ pound sliced andouille sausage

1 cup cooked long grain rice

2 quarts chicken stock

¼ cup vegetable oil

¼ cup bacon fat

½ cup flour

1 cup diced onions

1 cup diced celery

½ cup diced bell peppers

¼ cup minced garlic

1 pound diced sugar-cured ham

½ cup sliced green onions

½ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste

Method:

In a heavy-bottomed pot over medium-high heat, add chicken stock, ham hock and sliced andouille. Bring mixture to a rolling boil, reduce to simmer, cover and cook 1 hour, stirring occasionally. When ham hock is tender and slightly falling apart, strain meat and set aside, reserving 1½ quarts stock. Set stock aside and keep hot. In a 7-quart, cast iron pot, heat vegetable oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add sugar-cured ham and cook 5–7 minutes, stirring often. Add reserved hot stock, one ladle at a time, stirring constantly. Add Andouille and ham hock, bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add all four beans, blending well into the mixture. Add rice, green onions and parsley and cook 15–20 additional minutes or until beans are well blended into the mixture. Season to taste using salt, pepper and granulated garlic. You may wish to serve over an additional portion of rice if desired.

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