Okay, this is one of my all-time favorite recipes, which I've shamelessly stolen from Emeril
Lagasse. I've made a few modifications to the original recipe, which is prepared completely indoors
in a conventional oven. I decided to try this in my home-made smoker, and it worked perfectly, and
IMHO, gives it a much nicer flavor, and texture.

I'm going to post this as I first found it, with my changes below below the original method. I'm
doing that because even though this group is devoted to barbecue and grilling, the original version
of this recipe *is* awesome. And this way, people can can have the original, should they want to
try this indoors as well. But, my money is still on my own modified version.

I've also adjusted somewhat Emeril's recipe for his "Original Essence," which is his Creole
seasoning blend. I like to, as he sometimes says, "kick things up a notch;" meaning that I really
am a fan of spicy food. I adjusted his recipe accordingly.

Also, for the Andouille sausage, I don't use casings. I just grind it up, and use it as patties, or
crumbled in recipes. Andouille is a wonderful sausage, and this is a really good recipe for making
your own.

Enjoy!!

---------------------------------------------------

Emeril Lagasse's Homemade Andouille-Stuffed, Bacon-Wrapped Double-Cut Pork Chops with Awesome Ham
Hock Gravy

Ingredients:

3 tablespoons vegetable oil
1/2 pound Homemade Andouille, (recipe follows), or other spicy smoked sausage, removed from casings
and finely chopped
1/2 cup chopped yellow onions
1/4 cup chopped green bell peppers
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups crumbled corn bread
1 cup chicken stock
2 tablespoons finely chopped fresh flat-leaf parsley
4 (14 to 16-ounce) double-cut, bone-in loin pork chops
1 tablespoon Emeril's Essence (recipe follows)
16 slices bacon
Ham Hock Gravy (recipe follows)

Original Method:

Preheat the oven to 400 degrees F.

In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat. Add the andouille and
cook, stirring, until brown, about 3 minutes. Add the onions, bell peppers, and celery and cook,
stirring often, until tender, about 4 minutes. Add garlic, 1/2 teaspoon of the salt and the black
pepper, and cook, stirring, for 1 minute. Add the corn bread and chicken stock and cook, stirring,
until the corn bread is soft, about 1 minute. Remove from the heat and mix in the parsley. Let cool
for about 10 minutes. Meanwhile, with a thin sharp knife, cut a slit into the side of the pork chops
about 2 1/2-inches across and 1-inch deep. Season the chops on both sides with the remaining 1/2
teaspoon salt and the Essence. Then stuff each chop with about 1/2 cup of the cooled corn bread
stuffing. (The chops will be very full.) Wrap 4 slices of bacon around each chop, making sure that
each end of bacon overlaps the next, so that the chop is completely wrapped. Heat the remaining 2
tablespoons oil in a very large heavy ovenproof skillet over medium-high heat. Carefully lay the
chops in the pan. Cook until the bacon is crispy, about 4 minutes per side. Transfer the skillet to
the oven and roast for 20 minutes. Remove from the oven. Transfer the chops to a platter and tent
with aluminum foil to keep warm and serve with Ham Hock Gravy.

Yield: 4 Servings

My Method:

Everything remains exactly the same, until it's time to transfer the chops to the oven. At that
point, I bring the skillet (I have one with handles similar to a stockpot, rather than a
long-handled version) to the smoker, which is heated to about 225 degrees F. Depending on the
thickness of the chops, and how much stuffing is used, this can take anywhere from four to six
hours, in my experience, to cook off. I don't use a water pan with this, because I always buy chops
with as much fat on them as possible. (I worship at the altar of pork fat...)

----------------------------------------------

Homemade Andouille Sausage

Ingredients:

2 1/2 pounds boneless pork butt, 1/2-inch pieces
1/2 pound pork fat, cut into pieces
1/4 cup Emeril's Essence (recipe follows)
2 tablespoons paprika
1 tablespoon minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
3/4 teaspoon file powder
3/4 teaspoon chili powder
3/4 teaspoon crushed red pepper
1/2 teaspoon ground cumin

Method:

Combine the pork, pork fat, Essence, paprika, garlic, black pepper, salt, file, chili powder, red
pepper, and cumin in a large bowl and mix well. Pass through a food grinder fitted with a coarse
die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.)
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the
mixture. Adjust seasoning, to taste. Using the sausage attachment on a mixer, stuff the meat into
the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into
patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker
and use as desired.

Yield: About 2 pounds

----------------------------------------------------

Emeril's Essence (Emeril's Creole Seasoning):

Original Ingredients:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

My Ingredients:

5 tablespoons hot Hungarian paprika
1 tablespoons salt
3 tablespoons garlic powder
2 tablespoon black pepper
1 tablespoon onion powder
3 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoon chili powder

Method:

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: About 2/3 - 3/4 Cup

-----------------------------------------------------

Ham Hock Gravy:

Ingredients:

3 tablespoons olive oil
1 cup chopped yellow onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon tomato paste
1 cup dry red wine
2 medium ham hocks (about 11/2 pounds)
6 cups veal stock, or rich beef stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper

Method:

In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell
peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the
garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook
until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the
pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a
boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove
from the heat. Remove the ham hocks and set aside to cool. Meanwhile, in a small saucepan, melt the
butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken,
about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a
nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool.
Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and
simmer for 5 minutes until thickened. Cover to keep warm. Remove the fat and skin from the ham hocks
and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt
and pepper to taste, and keep covered until ready to serve with the stuffed pork chops.

Yield: 2 cups
--
L.P.

My Blog - Updated on a (somewhat) regular basis:
http://lupinepredator.wordpress.com/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My Website - Spirit of the Winds:
http://spiritofthewinds.byethost22.com/

"This person's usenet priveleges will be revoked
at the first sign of neglecting to fill the food
dish for the cat population of this home."

~ Annie, Iron-Clawed Home Dictator ~

Lupine Predator > wrote:
> Okay, this is one of my all-time favorite recipes, which I've shamelessly
> stolen from Emeril Lagasse. I've made a few modifications to the
> original recipe, which is prepared completely indoors in a conventional
> oven. I decided to try this in my home-made smoker, and it worked
> perfectly, and IMHO, gives it a much nicer flavor, and texture.
> [ . . . ]

Thanks, LP. Yer mods sound great. I can't stand up long enough to make
this. Hafta see if I can get wife or daughter to do it. What's file powder?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

EMOVETHIS wrote:
> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
> >Lupine Predator > wrote:
> >> [ . . . ]
> Ever hear the song "Jambalaya"?
> "Jambalaya, crawfish pie, an' a filé gumbo,
> Son of a gun, we'll have big fun on da bayou."

Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra sounds
like a good sub for filé powder.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" > wrote in message
...
> EMOVETHIS wrote:
>> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>> >Lupine Predator > wrote:
>> >> [ . . . ]
>> Ever hear the song "Jambalaya"?
>> "Jambalaya, crawfish pie, an' a filé gumbo,
>> Son of a gun, we'll have big fun on da bayou."
>
> Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra sounds
> like a good sub for filé powder.

It'll thicken it up, yes. But File' does impart a distinct flavor.
Look in the spice section of your local mega-mart. It's there.

"Shawn Martin" > wrote:
> "Nick Cramer" > wrote in message
> > EMOVETHIS wrote:
> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
> >> >Lupine Predator > wrote:
> >> >> [ . . . ]
> > Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra
> > sounds like a good sub for filé powder.
>
> It'll thicken it up, yes. But Filé does impart a distinct flavor.
> Look in the spice section of your local mega-mart. It's there.

Hey, Shawn. I'm going up to The Home Wine, Beer and Cheesemaking Shop
tomorrow. Gonna pick up a hydrometer, stirring spoon, some yeast nutrient
and some fresh Pasteur Champagne yeast as a backup, if they got it. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On 17 Jul 2008 06:01:02 GMT, Nick Cramer > wrote:

wrote:
>> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>> >Lupine Predator > wrote:
>> >> [ . . . ]
>> Ever hear the song "Jambalaya"?
>> "Jambalaya, crawfish pie, an' a filé gumbo,
>> Son of a gun, we'll have big fun on da bayou."
>
>Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra sounds
>like a good sub for filé powder.

LOL... Not in my neck of the woods. If I'm lucky, I can find frozen, (YUCK) okra, which just
doesn't cut it...
--
L.P.

My Blog - Updated on a (somewhat) regular basis:
http://lupinepredator.wordpress.com/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My Website - Spirit of the Winds:
http://spiritofthewinds.byethost22.com/

"This person's usenet priveleges will be revoked
at the first sign of neglecting to fill the food
dish for the cat population of this home."

~ Annie, Iron-Clawed Home Dictator ~

On Wed, 16 Jul 2008 21:58:10 -0700, Denny Wheeler > wrote:

>On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>wrote:
>
>>Lupine Predator > wrote:
>>> Okay, this is one of my all-time favorite recipes, which I've shamelessly
>>> stolen from Emeril Lagasse. I've made a few modifications to the
>>> original recipe, which is prepared completely indoors in a conventional
>>> oven. I decided to try this in my home-made smoker, and it worked
>>> perfectly, and IMHO, gives it a much nicer flavor, and texture.
>>> [ . . . ]
>>
>>Thanks, LP. Yer mods sound great. I can't stand up long enough to make
>>this. Hafta see if I can get wife or daughter to do it. What's file powder?
>
>(from Wikipedia, just cos I wasn't certain of one bit)
>Filé powder, also called gumbo filé, is a spice made from dried and
>ground sassafras leaves. It is used in the making of some types of
>gumbo, a Creole soup/stew. It is sprinkled sparingly over gumbo as a
>seasoning and a thickening agent, giving it a distinctive flavor and
>texture. Filé was originally an okra substitute when okra was not in
>season.
>
>Ever hear the song "Jambalaya"?
>"Jambalaya, crawfish pie, an' a filé gumbo,
>Son of a gun, we'll have big fun on da bayou."

Yup, and if you make a gumbo without file powder, you're selling yourself short. The stuff is
awesome.
--
L.P.

My Blog - Updated on a (somewhat) regular basis:
http://lupinepredator.wordpress.com/

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My Website - Spirit of the Winds:
http://spiritofthewinds.byethost22.com/

"This person's usenet priveleges will be revoked
at the first sign of neglecting to fill the food
dish for the cat population of this home."

~ Annie, Iron-Clawed Home Dictator ~

"Nick Cramer" > wrote in message
...
> "Shawn Martin" > wrote:
>> "Nick Cramer" > wrote in message
>> > EMOVETHIS wrote:
>> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>> >> >Lupine Predator > wrote:
>> >> >> [ . . . ]
>> > Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra
>> > sounds like a good sub for filé powder.
>>
>> It'll thicken it up, yes. But Filé does impart a distinct flavor.
>> Look in the spice section of your local mega-mart. It's there.
>
> Hey, Shawn. I'm going up to The Home Wine, Beer and Cheesemaking Shop
> tomorrow. Gonna pick up a hydrometer, stirring spoon, some yeast nutrient
> and some fresh Pasteur Champagne yeast as a backup, if they got it. ;-)
>

Buena suerte Amigo

Lupine Predator > wrote:
> On 17 Jul 2008 06:01:02 GMT, Nick Cramer >
> wrote:
> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
> >> >Lupine Predator > wrote:
> >> >> [ . . . ]
> >Thanks, Denny. Ain't seen a sassafras tree in around 50 years. Okra
> >sounds like a good sub for filé powder.
>
> LOL... Not in my neck of the woods. If I'm lucky, I can find frozen,
> (YUCK) okra, which just doesn't cut it...

Asian market near ya?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

"Shawn Martin" > wrote:
> "Nick Cramer" > wrote in message
> > "Shawn Martin" > wrote:
> >> "Nick Cramer" > wrote in message
> >> > EMOVETHIS wrote:
> >> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
> >> >> >Lupine Predator > wrote:
> >> >> >> [ . . . ]
> > Hey, Shawn. I'm going up to The Home Wine, Beer and Cheesemaking Shop
> > tomorrow. Gonna pick up a hydrometer, stirring spoon, some yeast
> > nutrient and some fresh Pasteur Champagne yeast as a backup, if they
> > got it. ;-)

> Buena suerte Amigo

Thanks, Shawn. Too damn hot today. No A/C in the Monte. Gotta replace the
driver side door before I replace the A/C. So I just don't drive it in real
hot weather. Can't drive it at night 'til I get the headlights adjusted.
Good excuse to stay home, drink and hit the keyboard. ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

EMOVETHIS wrote:
> On 18 Jul 2008 02:54:54 GMT, Nick Cramer >
> >Lupine Predator > wrote:
> >> On 17 Jul 2008 06:01:02 GMT, Nick Cramer >
> >> wrote:
> >> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
> >> >> >Lupine Predator > wrote:
> >> >> >> [ . . . ]
> >Asian market near ya?
>
> I doubt they're very thick on the ground in Vermont.

Thai Phat, 100 North St., Burlington

Andy Thai opened Thai Phat almost 10 years ago around the corner from its
current location. He named his Asian market in memory of his grandfather.

Thai moved here from Vietnam with his family. He realized a store would
help Asian people he knew who had to travel to Boston to pick up their
favorite foods. “Also,” he says, “to help out as more American people get
to know about Asian food.”

Thai’s food comes from everywhere, he says — “Vietnam, Thailand, China,
Taiwan, Japan, Korea, Nepal, Indonesia, Africa, all over.” He carries a
wide variety, including fresh Asian vegetables.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

On 18 Jul 2008 04:19:19 GMT, Nick Cramer > wrote:

wrote:
>> On 18 Jul 2008 02:54:54 GMT, Nick Cramer >
>> >Lupine Predator > wrote:
>> >> On 17 Jul 2008 06:01:02 GMT, Nick Cramer >
>> >> wrote:
>> >> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>> >> >> >Lupine Predator > wrote:
>> >> >> >> [ . . . ]
>> >Asian market near ya?
>>
>> I doubt they're very thick on the ground in Vermont.
>
>Thai Phat, 100 North St., Burlington
>
>Andy Thai opened Thai Phat almost 10 years ago around the corner from its
>current location. He named his Asian market in memory of his grandfather.
>
>Thai moved here from Vietnam with his family. He realized a store would
>help Asian people he knew who had to travel to Boston to pick up their
>favorite foods. “Also,” he says, “to help out as more American people get
>to know about Asian food.”
>
>Thai’s food comes from everywhere, he says — “Vietnam, Thailand, China,
>Taiwan, Japan, Korea, Nepal, Indonesia, Africa, all over.” He carries a
>wide variety, including fresh Asian vegetables.

Burlington is well over an hour away from me. I'm in the middle of nowhere.

I can very rarely find real okra in the local food co-op, but it's not a common thing. Most Yankees
don't even know what an okra is, let alone how to cook one... <BFG>
--
L.P.

My Blog - Updated on a (somewhat) regular basis:
http://lupinepredator.wordpress.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My Website - Spirit of the Winds:
http://spiritofthewinds.byethost22.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"This person's usenet priveleges will be revoked
at the first sign of neglecting to fill the food
dish for the cat population of this home."

~ Annie, Iron-Clawed Home Dictator ~

Lupine Predator > wrote:
> On 18 Jul 2008 04:19:19 GMT, Nick Cramer >
> wrote:
> >> On 18 Jul 2008 02:54:54 GMT, Nick Cramer >
> >> >Lupine Predator > wrote:
> >> >> On 17 Jul 2008 06:01:02 GMT, Nick Cramer >
> >> >> wrote:
> >> >> >> On 17 Jul 2008 03:41:33 GMT, Nick Cramer
> >> >> >> >Lupine Predator > wrote:
> >> >> >> >> [ . . . ]
> Burlington is well over an hour away from me. I'm in the middle of
> nowhere.

Last time I was in Vermont was on a ski trip, over 50 years ago. We drove
up from NYC in a VW bug. Don't remember it being that big back then, but I
sure remember the schussboomers!

> I can very rarely find real okra in the local food co-op, but it's not a
> common thing. Most Yankees don't even know what an okra is, let alone
> how to cook one... <BFG>

Maybe I can mail ya some. Email me yer addy. Does someone know if ya can
freeze 'em when ya get 'em?

Yeah. When I was in da Bronx, I thought an okra was a female ogre! ;-D

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Lupine Predator wrote:
> On 18 Jul 2008 04:19:19 GMT, Nick Cramer > wrote:
>
>> EMOVETHIS wrote:
>>> On 18 Jul 2008 02:54:54 GMT, Nick Cramer >
>>>> Lupine Predator > wrote:
>>>>> On 17 Jul 2008 06:01:02 GMT, Nick Cramer >
>>>>>> EMOVETHIS wrote:
>>>>>>> On 17 Jul 2008 03:41:33 GMT, Nick Cramer >
>>>>>>>> Lupine Predator > wrote:
>>>>>>>>> [ . . . ]
>>>> Asian market near ya?
>>> I doubt they're very thick on the ground in Vermont.
>> Thai Phat, 100 North St., Burlington
>>
>> Andy Thai opened Thai Phat almost 10 years ago around the corner from its
>> current location. He named his Asian market in memory of his grandfather.
>>
>> Thai moved here from Vietnam with his family. He realized a store would
>> help Asian people he knew who had to travel to Boston to pick up their
>> favorite foods. “Also,” he says, “to help out as more American people get
>> to know about Asian food.”
>>
>> Thai’s food comes from everywhere, he says — “Vietnam, Thailand, China,
>> Taiwan, Japan, Korea, Nepal, Indonesia, Africa, all over.” He carries a
>> wide variety, including fresh Asian vegetables.
>
> Burlington is well over an hour away from me. I'm in the middle of nowhere.
>
> I can very rarely find real okra in the local food co-op, but it's not a common thing. Most Yankees
> don't even know what an okra is, let alone how to cook one... <BFG>
> --

My wife, when I met her was 40 years old, and had never see an okra.
(Omaha, NE)

Did you say you lived an hour from Burlington?
Vermont?

I lived near Rouses Point, NY as a teenager.
I can remember 70 year old men who had never been as far as Burlington.
Heck I knew a few who had never seen a black man in person. That, with
an Air Force Base in Plattsburg.
Real closed environment there.