MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chef Paul Red Beans & Rice
 Categories: Cajun, Testing, Crockpot
      Yield: 8 Servings
 
      1 lb Small dried red beans
           Water to cover beans
  3 1/2 lb Ham hock
     16 c  Water
  2 1/2 c  Finely chopped celery
      2 c  Finely chopped onions
      2 c  Finely chopped green pepper
      5 ea Bay leaves
      2 ts White pepper
      2 ts Dried thyme leaves
  1 1/2 ts Garlic powder
  1 1/2 ts Dried oregano leaves
      1 ts Cayenne
    1/2 ts Black pepper
      1 tb Tabasco sauce
      1 lb Andouille sauce,
           Cut 3/4 in slices
 
  Cover beans with 2 inches above beans. Let stand overnight. Drain
  before using.
  
  Place ham hocks 10 cups of water, vegeggies and spices and seasonings
  in 5.5 quart saucepan or larsge Dutch oven, stir well.
  
  Cover and bring to a boil over high heat.  Reduce heat and simmer
  until meat is fork tender - about one hour - stirring occasionally.
  Remove ham hocks from pan and set aside.
  
  Add the drained beans and 4 cups of water to the pan, bring to a boil,
  reduce the heat and simmer 30 minutes, stirring occasionally.  Add the
  remaining 2 cups of water and simmer 30 mites, stiring often.
  
  Stir in the sausage and continue wimmering until the beans start
  breaking up, about 35 minutes scraping the bottom of the pan fairly
  often.
  
  IF beans start to scorch do NOT stir.  Immediately remove from heat
  and change to another pot witout scraping any of the scorched beans
  into the new mixture.
  
  Add the ham hocks and cook and stir another 10 minutes.
  
  Serve immediately over hot white rice.
  
  Signature dish of Paul Prudhome - from Soul.food.com
  
  Testing to convert to crockpot.
 
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