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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Bean Gumbo Recipe

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This recipe for Red Bean Gumbo is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 1½ hours. Add chopped green shallots about 45 minutes before finishing. Serve over rice.

 

 

 

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