Inspired by New Orleans, but this is my own concoction.
1 Pound Red Beans
3 Pounds Ham Hocks (Smoked Ham Shanks, with Bone!)
1 pound Andouille sausage (about two large links), sliced into 1/2" sections
1 pound ham, chopped into 1/2" cubes
1/4 pound Salt Pork or Bacon, chopped
2 cups chopped celery
One Large Onion, chopped
Two Medium Shallots, sliced
One Large Bell Pepper, chopped
Two whole Garlic Sections (peeled) (will dissolve in the mix)
1/2 a bunch of parsley, chopped up.
3 Bay Leaves
1 tsp White pepper
1 tsp Thyme
1/4 tsp Basil
1/4 tsp Cayenne pepper
1/2 tsp Black Pepper
1. Soak red beans for Two days, changing the water. The longer they soak, the less gassssss
2. Put everything in a huge crock pot with 1 qt or so of water and cook on low for 24 hours. Add water after 4 hours if needed to cover ingredients. You want it sorta soupy. The marrow from the bones and the starch from the beans will thicken it up just a little bit.
3. Pick the bones out. I like to put the whole thing in a couple of large pitchers and set it in the fridge for a few hours to let the excess fat rise to the top, so it can be pulled off.
3. Make ordinary white rice, mix the rice and beans in a bowl and serve with a big spoon.
I've been playing with my FoodSaver
(as seen on TV) and having some fun.
This thing is great.
I've been playing with it, since I'm rebuilding the fridge/freezer in the boat.
I ladled out individual servings, and froze
I just used whatever is handy.
Then the frozen blocks are vacuum sealed in
the foodsaver bags and stuck back
in the freezer.
Now it's a ready-made meal, sealed and frozen.
It can just be tossed in a bag and
taken to the boat.
The Food Saver bags can be boiled or microwaved.
So cooking on board is really easy, which is handy for times when I don't have time or inclination to cook.
There's nothing to
clean up, either!