"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

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:  
Phyllis Part - wife of retiree John Part
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. peanut oil or Crisco
1 c. all-purpose flour
2 med. onions, chopped
1 stalk of celery
1 small bunch shallots white and green chopped separately
1 (15 oz.) can diced Rotel tomatoes with green chilis
2 cans cream style red kidney beans, mashed
4 cans whole red beans
2 (15 oz.) cans cream of mushroom soup
1 pkg. tasso
1 lb. smoked sausage, sliced
1 lb. Andouille sausage, sliced
1 lb. ham seasoning, cubed
3 T. garlic powder
1 tsp. cayenne pepper
3 T. Worcestershire sauce
1 bell pepper, chopped
water or chicken broth to make as soupy as desired

Directions:
Directions:
In a black iron pot, make a dark brown roux. Add onions and cook to transparent. Add celery, cook 10 minutes. Add chopped whites of shallots. Add Rotel with water or chicken broth and cook 10 15 minutes. Add meat and simmer 20 to 30 minutes. Add red beans and more water or chicken broth to desired gumbo consistency. Bring to a boil. Add mushroom soup, lower heat and simmer 1 hours. Add chopped green shallots about 45 minutes before finishing. Serve over rice.

 

 

 

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