Creole Red Bean Gumbo

Name: Creole Red Bean Gumbo
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: • 5 onions; • 3 green bell peppers; • 1/2 bunch celery; • 6 cloves garlic; • 1/2 bunch green onions; • 1/2 bunch parsley; • 2 links smoke sausage; • 2 pieces Tasso; • 2# ham; • 1 stick andouille; • 1 small pack smoked turkey necks; • 1 ham bone if you have it; • 4 strips bacon; • 2 27 oz cans blue runner red beans; • 3 quarts chicken stock; • 2 tbsp chicken base; • 1-1/2 cp flour; • 1 cp vegetable oil; • Water as needed; • Seasonings; ○ Italian Seasoning blend; ○ Garlic Powder; Black Pepper

9 steps

Prep:30minCook:4h

Red bean gumbo is a velvety base gumbo with tons of smoked meat for flavor and uses a dark roux as a base. This gumbo uses Creole style Blu Runner red beans to make a broth that is super rich and creamy. Ham hock and smoked turkey necks give a level a smokiness. Traditional trinity and garlic along with Cajun spices enhance all of the flavors. If you've never had this, you need to give it a try. It's perfect for a large gathering in the backyard on a cold winter night.

Updated at: Thu, 17 Aug 2023 06:02:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1641.2 kcal (82%)

Total Fat88.2 g (126%)

Carbs74.5 g (29%)

Sugars17.9 g (20%)

Protein131.2 g (262%)

Sodium6280.2 mg (314%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Start by preparing everything. Chop all seasonings to a medium dice and mince garlic. Prepare meats by cutting to your desired size. I like to quarter my smoke sausage and cut half moons from my andouille removing that thicker outer skin.

Step 2

2. Next onto the Roux. The traditional recipe calls for equal parts oil and flour. I like to add more flour and start off pretty thick. Start by letting the oil heat by itself. Once hot whisk in flour and you know the drill . Stir for ever!!! Using a flat bottom spoon or a high heat rubber spatula stir that roux!!!

Step 3

3. I like to take my roux pretty dark and the darker you go the more you have to stir. Once the color is like a brown crayon I turn the heat up higher and add in the trinity. Cook until vegetables start to turn translucent. Then add garlic

Step 4

4. Add in your chicken stock and a little water. Start “layering” your seasoning here. I used 1tbsp of Italian seasoning, 1-1/2 tbsp of Tony’s. 2 tsp black pepper and 1 tbsp granulated garlic. You can add what ever you like here. Remember this is just a start we’ll be checking and seasoning to taste as we go along

Step 5

5. Once you have your stock and seasonings in, you want to add anything you’re using with a bone that you’re hoping to extract flavor from. I used a big ham bone and some smoked turkey necks. Let that come to a boil and let it roll for about 1 to 1-1/2 hours

Step 6

6. In a separate pot with some oil added I like to get a good browning on all the meat I’m using. Let the pan and oil get hot before adding and be careful not to overcrowd the pan. This usually takes doing a few batches. Use a slotted spoon to remove and discard any left over grease. Deglaze that pan with all those brown bits stuck to the bottom and add that to your gumbo.

Step 7

7. After cooking for that hour and some , add the cans of beans , chicken base, and add in all that meat you browned. Cook until turkeys are tender another 1-1/2 hours . With 1 hour left start tasting for seasoning and making adjustments to your liking.

Step 8

8. Cook bacon separately in a pan starting on low eat so that we can render out the most fat. Eat the bacon cause I know you hungry by now. Reserve the fat.

Step 9

9. Once all the meat is tender and it’s seasoned where you like turn off the fire and stir in bacon fat , green onions and parsley. Some people drop in a few raw eggs at this point and cover and let sit for 20 minutes.

View on Boudreaux’s Backyard

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