Great soup, robust flavor, and smoked sausage or kielbasa can be substituted if andouille is not available.
1 lb Red beans, dried 8 oz Ham hock 4 C. Chicken broth 4 C. Water 1 medium Onion, diced 3 stalks Celery, diced 1 tsp Hot sauce 3/4 lb Andouille sausage, diced 2 tsp garlic, minced Salt and pepper to taste
Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam or fat off the top. Reduce the heat and simmer for about 2 1/2 hours (or until the beans are soft).Serves 6