This Red Beans Gumbo Is An Authentic New Orleans Recipe

In South Louisiana, we normally think of red beans gumbo
as a "Monday" dish and always serve it over rice with a link of smoked sausage.

This wonderful gumbo recipe can be served any time of the year and vegetarians will love it. It is easy to make, very delicious and is a healthy dish.

This recipe is by Chef John Folse and is another example of an authentic New Orleans gumbo recipe.

Red Beans Gumbo


1 (16-ounce) can Blue Runner New Orleans Red Beans

1 (10-12-ounce) can red kidney beans in water 1 cup cooked long grain rice

1/4 cup vegetable oil

1/4 cup bacon fat

1/2 cup flour

1 cup onions, diced

1 cup celery, diced

1/2 cup bell peppers, diced

1/4 cup garlic, minced

1 quart chicken stock or water

1 pound sugar cured ham, diced

1/2 pound smoked sausage, sliced

1/2 cup green onions, sliced

1/2 cup parsley, chopped

salt and pepper to taste


In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. Add garlic and saute, stirring occasionally, for an additional 3 minutes.

Add chicken stock, blending well into the roux mixture. Add ham and smoked sausage and cook 3-5 minutes. Add Blue Runner beans, blending well into the stock.

Bring to a rolling boil, reduce to simmer and cook 45 minutes. Add additional stock or water as necessary to maintain soup-like consistency.

Add cooked kidney beans, rice , green onions and parsley. Season to taste using salt and pepper.

Return to a low boil and serve immediately.

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