Directions: |
Directions:Cut-up all the veggies, keeping the greens of the shallots and the parsley separate. Take one can of the beans and blend them together with a little of the chicken stock (because its easier to blend with a little more liquid) and tasso. You will have to cut the tasso in small manageable pieces for the blender to handle. In a heavy-bottomed large pot, add the flour and oil, then cook the roux over a low fire stirring the whole way until the roux is peanut butter in color. After the veggies are wilted, add the andouille and stir, after that has fried down for a couple of minutes, add the rest of the chicken Sstock, the blended red beans, the other can of beans(un blended) and the garlic….stir. If the gumbo looks to thick, you can add more water or more chicken stock, to achieve your desired consistency. (Keep your cover on if you have it perfect, cook with your cover off if you have to much liquid then add the cover later). Cook at a nice simmer and skim the grease as it comes to the top. Cook for at least and hour or hour and a half. Check if the gumbo is the right thickness(if its to thin just take the cover off and boil off the excess liquid or add a little more water or chicken stock if it to thick) add the parsley and green onion tops. Then you can do the seasoning( I normally use Tony Chachere’s and salt) to taste…red pepper and salt works wonders too…depending on what you have. Serve over rice….enjoy |
This recipe for Red Bean Gumbo is from