"Hunger is the best sauce in the world."--Cervantes

Red Bean Gumbo Recipe

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This recipe for Red Bean Gumbo, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danny Deslatte - CMO
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. oil
1 c. flour
3 large onions
2 bell peppers
3 sticks celery
1 T. garlic puree
1 can Rotel (hot or mild)
4 links smoked sausage
1 lb. link of andouille
2 lbs. ham seasoning
1-1/2 c. shallots
1 c. parsley
3 dashes Lea & Perrins
hot sauce to taste
Salt and Pepper to taste
2 T. Liquid smoke
4 (12-oz.) cans Blue Runner red beans
1 c. of white wine (optional)
1 lb. smoked turkey necks (optional)

Directions:
Directions:
Puree red beans in blender. Make roux with oil and flour (dark brown). Add onions and stir until transparent. Add celery, simmer awhile - approx. 20 minutes. Add Rotel and simmer for 15 minutes. Add peppers and some of the shallot whites and stir for 10 minutes. Add all the meat and mix well. Cook for short time, then add pureed red beans, garlic puree, Lea and Perrins, and hot sauce. Add water for desired consistency. Bring to a boil and cook low heat at small roll for 1/2 hour. Towards the end of 1/2 hour add rest of shallot whites, shallot greens and parsley.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
3 hours

 

 

 

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