Red Bean Gumbo

Red Bean Gumbo

Ingredients

  • 1 cup all-purpose flour
  • 1 cup oil
  • 2 lbs. Cajun trinity, chopped
  • 2 tbsp. minced garlic
  • 1 bunch green onions, chopped
  • 1 bunch fresh parsley, chopped
  • 1 lb. smoked sausage, sliced
  • 2 lbs. andouille, sliced
  • 1 package smoked turkey necks
  • 1 qt. chicken stock
  • 1 qt. water
  • 2 (27-oz.) cans Blue Runner red beans
  • 2 cans dark red kidney beans
  • 1 dozen eggs
  • Ham base, to taste
  • LeMoine’s Cajun seasoning, to taste

Directions

  1. Make the Roux: In a large heavy-bottomed pot, combine the flour and oil. Cook over medium heat, stirring constantly, until the roux reaches a rich milk-chocolate color.
  2. Add the Trinity: Add the chopped onions, bell pepper, and celery (Cajun trinity) to the roux. Stir well and cook down until the vegetables are tender.
  3. Build the Base: Add the minced garlic, smoked sausage, and andouille. Cook down, stirring occasionally, allowing the sausage to release its flavor into the roux and vegetables.
  4. Simmer: Add the chicken stock, water, and smoked turkey necks. Bring to a simmer and cook for 1 hour, stirring occasionally.
  5. Add the Beans: Stir in the Blue Runner beans and kidney beans. Add the green onions and parsley. Simmer for another 30 minutes.
  6. Add the Eggs: Reduce the heat to low. Carefully crack the eggs into the gumbo, spacing them around the pot. Do not stir. Cover and cook for approximately 15 minutes, or until the eggs are set to your liking.
  7. Season & Serve: Season to taste with ham base and Cajun seasoning. Serve hot and enjoy a hearty bowl of Louisiana-style red bean gumbo!