RED BEAN AND SAUSAGE GUMBO
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
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
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
AUTHENTIC NEW ORLEANS STYLE GUMBO
This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.
Provided by Lauren Allen
Categories Main Course Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
- Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
- Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
- Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
- Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
- Add meat. Add chicken, sausage, and shrimp.
- Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)
Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GUMBO Z'HERBES WITH RED BEANS
Categories Bean Garlic Leafy Green Onion Vegetable Vegetarian High Fiber Winter Gourmet
Yield Makes 24 cups, serving 10 to 12 as a main course
Number Of Ingredients 11
Steps:
- In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely, and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Stir in onions, bell pepper, and celery and cook, stirring occasionally, until vegetables are softened.
- In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens. Simmer greens, stirring occasionally, until just tender, about 15 minutes. Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid. Cool greens until they can be handles and chop coarse.
- Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, and salt and pepper to taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled, covered.
- Serve gumbo ladled over rice in large soup plates.
SPICY BEAN AND SAUSAGE GUMBO
Make and share this Spicy Bean and Sausage Gumbo recipe from Food.com.
Provided by IOjaw
Categories Gumbo
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan on medium heat, sauté onion in olive oil until translucent.
- Add sausage and lightly brown.
- Stir in broth, beans, rice, cumin, and cilantro.
- Reduce heat and simmer for 30 minutes.
- Place in a bowl and sprinkle with parsley.
- ****To complete meal, I added basil-cheese rolls.
RED BEANS AND SAUSAGE
Turkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.-Cathy Webster, Morris, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat; saute pepper and onion until tender. Add garlic; cook and stir 1 minute., Stir in beans, sausage, Cajun seasoning, pepper sauce and water; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-7 minutes. If desired, serve with rice.
Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 706mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges
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