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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Bean Gumbo Recipe

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This recipe for Red Bean Gumbo, by , is from A Taste of Our Family, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Timmy Roussel


1 cup Oil
1 cup Flour (All-Purpose)
3 large Onions
2 Bell Peppers
3 sticks of Celery
1 can of Rotel w/Chilies
1 length Andouille
6 links of Smoked Sausage
1# Ham Seasoning
1# Smoked Turkey Necks (optional)
1 bunch of Shallots
1/2 bunch of Parsley
3 tlbsp of Lea & Perrin
Hot Sauce to Taste
1 pk of Lipton Onion Soup
2-4 tlbsp Liquid Smoke (if no Turkey Necks)
water (for consistency)
4 cans of Blue Runner “Cream Style”
Red Beans

Make roux with oil & flour (dark brown). Add onions & stir until transparent. Upon onions becoming transparent, add celery. Simmer a while, approx. 20 min. Add Rotel and simmer for 15 min. (Rinse cans w/water & add to pot) Add bell pepper and some of the shallot whites & stir for 10 min. or so. Add all of the meat & mix up well. Add Lipton Onion Soup mixed in water. Cook for a short time, then add Red Beans, garlic puree, Lea & Perrin and Hot Sauce. Bring to boil and low cook at small roll for 1/2 hour. Towards end of 1/2 hour add rest of shallot whites, shallot greens and parsley.
(Don’t be afraid to be innovative – It will turn out wonderful. Use a stock in place of water for added flavor.)

(If Turkey Necks are used, it is best to pre-boil and de-bone, keeping the stock for your water to add for consistency. This will also add to the smoke flavor & salt taste.)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
A local favorite for sure, especially during the winter.




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