Red Bean Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cans of Blue Runner red beans
2 large onion, diced
1 large bell pepper, diced
6 toes of garlic
fresh parsley chopped
2 pounds Andouille, sliced
2 pounds Smoked Sausage, sliced
2 boxes of 48 ounce Chicken broth
Roux - I just make enough to cover the bottom of my Gumbo pot nicely...not too good at measuring the roux (used for thickening)
1 dozen eggs (optional)
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Directions: |
Directions:Puree red beans in food processor with enough chicken broth to make them soupy and set aside till later.
Add roux to a large pot. Add diced onions and bell pepper to roux and cook on low until onions are transparent.
Add sausage, Andouille and minced garlic and saute until tender. Add pureed red beans and the remainder of the chicken broth and seasoning to taste. I use salt, red pepper and Tony's or Lemoins. Bring to a rolling boil then reduce to simmer for 1 hour or until it reached the consistency you desire.
Increase temperature to create a rolling boil again and drop eggs (raw) one at time into the gumbo. Reduce heat to simmer again and simmer another 15 mins.
Just before serving add the fresh parsley.
Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:plenty |
Personal
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Personal
Notes: The eggs are optional ... we like them some people don't. If you are planning to freeze the left-overs don't put the eggs.
My son likes when we add fresh mushrooms to the gumbo also....very good, if you like mushrooms!
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