Red Beans & Rice (with Ham Hock Stock)

How to make Red Beans & Rice with Ham Hock Stock

This Red Beans and Rice recipe takes you for a full Louisiana experience.  Chef Tom starts off in the kitchen to put together a ham-hock stock a day earlier, then moves this creole delicacy to the Kamado Joe Classic Joe III. Take a trip down to the American South for this comfort food classic.


Ham Hock Stock:

  • 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


Red Beans:

  • 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


To the make the Ham Hock Stock combine all ingredients in a stock pot. Fill with cold water to cover the ingredients (3-4 quarts). Bring almost to a simmer. Reduce heat. Cook just below a simmer for about 4 hours. Strain and cool the liquid.


Soak the beans in the two quarts of water overnight.


Build a large hot coal bed in the fire basket of the Kamado Joe Classic III Ceramic Charcoal Grill. Set up for direct high heat (500ºF) grilling. Set the grill grates at the highest setting. Add a fist sized chunk or two of pecan wood. Place a Lodge 7 Quart Dutch Oven on the grates to preheat for 5 minutes.

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Add Colonial Chile Oil to the hot dutch oven. Add the andouille and cook, stirring occasionally until browned. Add the diced onion, celery and peppers. Season with Cattleman’s Grill Cajun Fusion Seasoning. Cook til softened, about 10 minutes, stirring occasionally. Add garlic. Cook one minute. Add Cattleman’s Grill Pit Fire Hot Sauce. Add drained beans and shredded ham hock/shank meat. Stir. Add 6 cups of ham hock stock (save the rest for later). Bring to a simmer. Close the airflow down to stabilize the grill temperature around 400ºF.


Cook, stirring occasionally until the beans are tender, about 1.5-2 hours. Add additional stock, as needed to keep the mixture from drying out, along the way.

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Combine rice and water in a rice maker. When cooked, fluff with a fork and season with the Colonial Chile Oil and Kosher Sea Salt.


Serve the red beans with the rice. Top with minced fresh parsley and more Pit Fire Hot Sauce.


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