RED BEANS, RICE AND SAUSAGE GUMBO

Prep Time: 1 Hour
Yields: 10–12 Servings

Comment:
In South Louisiana, we normally think of red beans as a “Monday” dish and always serve them 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.

Ingredients:
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 (see recipe)
½ cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Method:
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 (see roux recipes). 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 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.