Red Beans & Rice with Ham Hock Stock

Ingredients

• 2-3 lb smoked ham hocks (or shanks)
• 2 onions, large dice
• 2 cups carrot, large dice
• 2 cups celery, large dice
• 4 sprigs fresh thyme
• 1 head garlic
• 3 bay leaves
• 2 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns, whole
• 1 bunch fresh parsley stems, tied with twine
• 1 lb dried red kidney beans
• 2 quarts cold water
• 2 tbsp Colonial Chile Oil
• 12 oz andouille sausage, diced
• 2 cups yellow onion, small dice
• 1 cup celery, small dice
• 1 cup green bell pepper, small dice
• 1/4 cup jalapeño, minced
• 3 tbsp Cattleman’s Grill Cajun Fusion Seasoning
• 1 tbsp garlic, minced
• 3/4 cups ham hock meat, shredded (from the ham hock stock)
• 1/4 cup Cattleman’s Grill Pit Fire Hot Sauce
• 2 quarts ham hock stock
• Parsley leaves, minced, for garnish
• 1 part long grain white rice
• 2 parts water
• Colonial Chile Oil, to taste
• Jacobsen Salt Co. Kosher Sea Salt, to taste