1 1/2 lb. Kielbasa, chopped into 1/2" chunks
6 ham hocks
1 lb. dry kidney beans
2 c. dry white rice
2 c. chopped celery
2 c. chopped onions
2 c. bell peppers
2 bay leaves
2 tsp. white pepper
2 tsp. dried thyme leaves
2 tsp. garlic powder
2 tsp. oregano
1 tsp. black pepper
1 tsp. red pepper (preferably cayenne)
1 tbsp. Tabasco sauce

Soak beans overnight, keep covered. Place everything except Kielbasa, beans and rice into a large pot with 10 cups of water. Bring to boil over high heat. Simmer 1 hour. Take out ham hocks. Add drained beans and 4 cups of water. Bring to boil and stir often. Then let simmer 1 hour. (Optional: cut any good meat from ham hocks and chop finely.) Stir in Kielbasa and chopped ham hocks meat. Stir often. Simmer 45 minutes. Add 2 cups dry rice, stirring often for 1/2 hour or until rice softens.

Serve in a bowl with cornbread.