This dish will seem over-cooked by most standards; however, this is the method preferred by both Cajuns and Creoles. The green jus is called "pot liquor" and should be eaten with corn bread. Serve as a vegetable or side.
8 cups water
3 tsp garlic
3 lbs meaty ham hock
2 celery stalks, roughly chopped
1 large onion, chopped
2 Bay Leaves
2 tsp thyme
1 tsp cracked red peppers
½ tbsp oregano
½ tsp pepper
1 – 14 oz can peeled plum tomatoes, diced
Cover the soaked beans with water. Add vegetables and spices. Bring to a boil and cook 5 minutes. Turn the stove down to simmer, cover the pan and cook 2 ½ hours.
Take the meat out. Discard rind and bones. Shred and put back in the pan.
Serve with rice. Season with salt and pepper, a little splash of cider vinegar and a drizzle of olive oil.
1 quart buttermilk
1 pound leaf lard
One stick butter, unsalted
1/2 cup country-ham with hock
1 cup all-purpose flour
2 tbsp. cornstarch
Salt and Fresh ground pepper to taste
Drain the brined chicken. Rinse the bowl and return the chicken to bowl.