Red Bean Gumbo

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Step 1

In a skillet over medium heat, brown sausage in a little olive oil until it gets a little brown. Remove from pot and place on a plate.

Step 2

In a large pot over medium heat, sauté the onion, garlic, celery, green onion in a little olive oil.

Step 3

Saute until veggies are tender, about 15-20 minutes. Season with salt and pepper.

Step 4

Next, add roux to veggies and stir around while pouring in the chicken broth. Continue to stir until roux dissolves in broth.

Step 5

Add the sausage, cans of beans, mushroom soup, and rotel and give it a good stir.

Step 6

Bring to a low simmer and cook for about an hour, stirring frequently.

Step 7

Adjust seasonings. ( I don’t like giving measurements for salt because different sausages have different levels of saltiness).

Step 8

Serve over rice. Garnish with more green onions if you like.