Best Red Bean And Sausage Gumbo Recipes

"THE GUMBO PAGES" TRADITIONAL RED BEANS AND RICE

This recipe comes from "The Gumbo Pages" and it's the best basic recipe I've come across. I tweaked it a bit to make it healthier by omitting the smoked meat and substituting liquid smoke and using the turkey sausage. I have put the traditional notes on the ingredients as well. It also has a very good Vegetarian version I will post. Once you have the basics, you can taste and tweak it to you and your family's tastes as the beans cook down.

Provided by CookingBlues

Time P1DT4h

Yield 8 , 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb red beans or 1 lb red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 celery ribs, chopped
3 -5 garlic cloves, minced
1 teaspoon liquid smoke, more to taste (traditional way use 1 large smoked ham hock, or 3/4 lb. smoked ham, diced, for seasoning)
1 -1 1/2 lb mild or hot smoked turkey sausage (more traditional is just regular sausage or andouille) or 1 -1 1/2 lb turkey andouille sausage, sliced on the bias (more traditional is just regular sausage or andouille)
1/2-1 teaspoon dried thyme leaves, crushed
1 -2 bay leaf
as many dashes Crystal hot sauce, to taste or Tabasco sauce, as you like to taste
3 -6 dashes Worcestershire sauce
1 teaspoon creole seasoning (like Tony Chachere's)
salt
cooked rice (I serve it over brown rice, but traditional is white)

Steps:

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!

RED BEAN AND SAUSAGE GUMBO

Red Bean and Sausage Gumbo image

My Granny use to make this ,she cooked her own red beans.But I really like this way better ,it has just the right amount of seasoning.....Now they are selling these Blue Runner Creole Cream Style Red Beans all over the U.S.Wal-Mart carries them in the can good section...I think I orginal got this recipe from WWL-Tv out of New...

Provided by Mary R Morris

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 12

Ingredients

1/2 cup of vegatable oil
1/2 cup of flour
1-stalk of celery (chopped )
1 medium onion (chopped )
3 pods of garlic or to taste (chopped)
1/2 green bell pepper (chopped)
white part of the green onion-3
3-cans of of blue runner creole cream style red beans
3-cans of water or chicken broth
smoked sausage,(i use 1 ring of regular johnsonville)
ham seasoning-or ham bone with meat
andouille sausage if you can find it( most major store carry it)

Steps:

1. First you make a roux,with the flour and the oil,till it is a rich brown color ,add chopped onions,shallots,bell pepper,garlic,smoked sausage,ham seasoning and andouille sausage.Cook at medium to low heat for 10-15 minutes.Add about 4 cups of water and simmer gently.
2. While the above is simmering ,put the Blue Runner Creol Cream Style Red Beans ,with one can of water or chicken broth per can in the blender or food processor to liquify.(I do this one can at a time ,less mess)After the beans or liquifed ,pour beans in the pot with other ingredients and bring to a boil.Mixture can be thined by adding a little more water.Let simmer for 45 minutes to 1 hour ..Stir and do not let scorch .You can add file if you want it just before serving....Some folks like a chopped boiled egg served on top.Season to taste and serve over rice or eat with French Bread or Crackers..I like hot sauce with mine....You can use chicken in it or shrimp .This is gumbo use what ever meat you like....
3. Personal ,this recipe can be doubled or even tripled ,if you like .When my brothers or here ,I double the recipe .Just double all the ingredients.

GUY'S GUMBO SHACK - RED BEANS AND RICE

Guy's Gumbo Shack - Red Beans and Rice image

Provided by Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage)
Six 14-ounce cans dark red kidney beans
Cooked white rice, for serving

Steps:

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.