- 1 lb. lima beans, soaked overnight
- 3 lbs. head-on medium shrimp
- 1 smoked ham hock
- 6 cups
chicken stock water
- ½ lb. pork (or turkey) tasso, diced
- 1 lb. smoked sausage, sliced
- ½ cup onion, chopped
- ½ cup bell pepper, chopped
- ¼ cup celery
- ¼ cup green onion
- 1 jalapeño
- 4 cloves garlic, minced
- ¼ cup fresh parsley
- thyme, to tase
- Joe’s, Tony’s (creaole seasoning)
- ¼ cup vegetable oil
- ¼ cup flour
- In big stock pot, cover ham hock with
chicken stock water, simmer on low for 1 hour.
- Peel shrimp, reserving ½ shells and heads. Dash shrimp with creole seasoning and place in fridge. Place shells and heads in pot with 6 cups water, bring to a boil, lower to a simmer and cook for 30 minutes. Skim impurities that rise to surface.
- Make a medium dark brown roux in heavy stock pot or dutch oven. After roux has reached proper brownicity, fold in onion, bell pepper, celery, green onion, jalapeño, garlic, and thyme. Cook 5 minutes, stirring constantly.
- Turn up the heat on the roux mixture and add beans, meat. Slowly cover with strained shrimp stock and ham hock stock. Add hock ad-hoc. Bam!
- Simmer for 1 to 1 ½ hrs, skimming impurities that rise to surface.
- Add shrimp and simmer for 20 more minutes, or until pink.
Serve over rice, and top with parsley before serving. Whip up some cornbread, too. You won’t regret it.
Finally documented my go-to read beans recipe today in the kitchen. It’s cooking now, so we’ll see if there’s any need for adjustment to the below in a few hours. I usually get the beans going to a boil as I’m prepping the rest of the veggies.
- 1 lb dark red kidney beans
- 6 cups water
- 1/2 bottle red wine
- 1 large onion, chopped (3 cups)
- 1 large bell pepper, chopped (2 cups)
- 4-5 ribs celery, chopped (1 1/2 cups)
- 1 1/2 Tbsp. garlic, minced
- 4 bay leaves
- 1/2 Tbsp. fresh thyme
- 1 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 2/3 lb. andouille sausage, chopped into 1/2 inch pieces
- 1/2 lb. ham, cubed into 1/4 pieces (ham hock, ham steak, something smoked and w/ a bone is best)
- Gumbo filé
- 1/4 cup parsley, chopped
- 1 carrot, diced
- 1 jalapeno, chopped
- 2-3 slices bacon, raw
- Soak beans in water overnight. Drain, rinse and place in stock pot with water. Bring to a boil.
- Add everything except parsley.
- Simmer uncovered for 4-6 hours, stirring occasionally.
- Add parsley just before serving in a bowl under white rice. Add filé to taste. Cornbread and hot sauce is also encouraged.
Makes 12 servings.
- Two 6-ounce ham hocks, or one large (or salt pork)
- 2 Tbsp vegetable oil
- 1/8 pound Homemade Tasso or other ham or sausage, chopped (about 1/2 cup)
- 1 cup chopped yellow onions
- 1/2 cup chopped green bell peppers
- 2 Tbsp minced garlic
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne
- 2 bay leaves
- 1 pound dried black-eyed peas, rinsed and picked over
- 2 quarts Chicken Stock or canned low-sodium chicken broth
- 2 Tbsp minced fresh flat-leaf parsley
- With a sharp knife, score the fat on the ham hocks with 1/4-inch-deep slashes.
- Heat the vegetable oil in a large heavy stockpot over medium-high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes.
- Add the black-eyed peas and chicken stock. Bring to boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the peas are tender, 45 minutes to 1 hour, skimming off any foam that forms on the surface.
- Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot. Stir in the parsley.
Serve hot with rice and corn bread.
Makes 6 to 8 servings
NOTE: 2 cans cannellini beans can be substituted for the below preparation.
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 lb white navy beans, soaked overnight and drained
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 2 quarts water
- 1 bay leaf
- 1/4 cup flour
- 1/4 cup oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- 1/2 cup chopped carrots
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- 4 thin pork chops, cut in half (4-5 oz each)
- 1 lb smoked sausage (andouille, kilbasaa) cut into 1/2 inch pieces
- 2 cups chicken stock
- 1 lb roasted duck or chicken meat, cut into 2-inch pieces
- 1 teaspoon Rustic Rub or(Joe’s, etc.)
- 3/4 cup dried fine bread crumbs
- 1/2 cup freshly grated parmesan
- 3 tbsp chopped parsley
- 1 tsp Rustic Rub
- 2 tbsp olive oil
Preparation For Beans
- Melt the butter in a large saucepan over high heat and sauté the onions and celery for 3 to 4 minutes, or until slightly wildted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil.
- Reduce the heat to medium-low and cook until the beans are tender and most of the water is absorbed, about 2 hours. If beans are prepared ahead of time, refrigerate until ready to use.
Preparation For Meat
- Combine the flour and oil in a large ovenproof skillet over medium-high heat. Stirring constantly and slowly, make a medium-brown roux, the color of peanut butter. Add the onions, celery, bell pepper, carrot, salt, and cayenne. Cook, stirring constantly, 3-4 minutes or until slightly wilted.
- Lay pork chops on top of roux and vegetable mixture and cook for 2 minutes on each side. Add the sausage and cook for 2 more minutes, turning several times. Add the broth and stir until the roux and broth are combined and the mixture thickens. Scrape the bottom and sides of the pot to loosen any browned bits. Bring to a boil.
- Season the duck/chicken pieces with the rub. Add the fowl and the cooked beans to the vegetable and meat mixture. Reduce the heat to medium-low and cook for about 30 minutes.
- Preheat the oven to 450℉. Make the gratin.
Preparation for Gratin
- Combine the bread crumbs, cheese, parsley, rub, and olive oil in a mixing bowl. Mix well.
- When the bean and meat mixture is cooked, spoon the gratin mixture evenly over the top and bake for about 10 minutes, or until top is lightly browned. Serve immediately