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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paul's Red Bean Gumbo Recipe

4.5 stars - based on 3 votes
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This recipe for Paul's Red Bean Gumbo is from The Tasty Bourgeois Cookbook, 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 lb andouille sausage
1 lb Smoked sausage
2 Medium onion
3 cloves garlic
1 cup cooking oil
1 cup all purpose flour.
4 cans blue runner red beans.(cream in blender)
4 cups chicken broth(optional) Use 4 cups water
4 bay leaf,Salt, pepper.
1 dz eggs
Directions:
Directions:
Make a light roux with the oil and flour.
Brown onions, sausage and andouille in roux.
Add creamed red beans and water to roux. Season well with salt and pepper. Add bay leaf. Add garlic (finely chopped). Cook on medium heat for about one hour.
Boil eggs and peel and set aside..
When serving over rice, place a boiled egg in bowl with gumbo.

The old way is to crack the egg in the gumbo when its just about done and poach the egg in the hot gumbo.

You be the judge in the way you want to do it.
Personal Notes:
Personal Notes:
If you find the gumbo a little to thick, you can add a little water or chicken broth and cook a little longer.
I usually add a little parsley or shallot greens on top for presentation.

 

 

 

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