Rinse the beans and sort through them to remove any debris.

In a large heavy pot or Dutch oven, cook the sliced sausage over medium heat for about 5 minutes, or until browned.

Stir in the chopped seasoning blend and garlic, along with the butter, and continue to cook until the onions are soft and translucent.

Add the rinsed beans, water, bay leaf, and smoked ham hocks to the pot. Bring to a rolling boil for 30 minutes, stirring every 10 minutes.

Reduce the heat and let it simmer for 1-2 hours, stirring occasionally, until the beans reach your desired tenderness.

As the beans soften, use a large spoon to mash a portion against the side of the pot to create a creamy gravy.

Add salt, pepper, hot sauce, and Cajun seasoning to taste, stirring well to combine.