Recipe of the Week


Prep Time: 1½ Hours
Yields: 10–12 Servings

In South Louisiana, we normally think of red beans as a dish always served on Mondays over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice and has since become a fall delicacy.

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
½ pound sliced smoked sausage
1 pound diced sugar-cured ham
¼ cup vegetable oil
¼ cup bacon fat
½ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 quart water or chicken stock
½ cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

In a 7-quart, cast iron pot, heat vegetable oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add chicken stock, one ladle at a time, stirring constantly. Stir in smoked sausage and ham and cook 3–5 minutes. Blend Blue Runner® beans into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain a soup-like consistency. Stir in kidney beans, rice, green onions and parsley. Season to taste with salt, pepper and granulated garlic. Return to a low boil and serve immediately.



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