Red beans and rice with ham hocks and andouille smoked sausage from Chef Paul Prudhomme's Louisiana Kitchen (page 190) by Paul Prudhomme

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Andouille smoked sausage sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on March 09, 2023

    Find a different red beans and rice recipe. This recipe left a lot of flavor behind by not sautéing the veggies or andouille. The ham hock doesn’t do a lot here since it’s served on the side and wasn’t added value when shredding it into the beans.

  • TrishaCP on February 09, 2012

    The flavor was good, but I used the amount of liquid called for and the red beans were way too watery. I think I may have allowed the beans to soak in too much water overnight- next time I will watch that more carefully.

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Reviews about this recipe

  • I Made That!

    It took a few hours to cook. It was spicy. REALLY spicy. It was not pretty to gaze upon. It was filled with smoked ham hocks, Andouille sausage & bell peppers. Basically it was perfect.

    Full review
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