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Red Bean Gumbo

Red bean gumbo is a velvety base gumbo with tons of smoked meat for flavor and uses a dark roux as a base. This gumbo uses Creole style Blue Runner red beans to make a broth that is super rich and creamy. Ham hock and smoked turkey necks give a level a smokiness. Traditional trinity and garlic along with Cajun spices enhance all of the flavors. If you've never had this, you need to give it a try. It's perfect for a large gathering in the backyard on a cold winter night.
  • 5 onions
  • 3 green bell peppers
  • 1/2 bunch celery
  • 6 cloves garlic
  • 1/2 bunch green onions
  • 1/2 bunch parsley
  • 2 links smoke sausage
  • 2 pieces tasso
  • 2# ham
  • 1 stick andouille
  • 1 small pack smoked turkey necks
  • 1 ham bone if you have it
  • 4 strips bacon
  • 2 27 oz cans Blue Runner red beans
  • 3 quarts chicken stock
  • 2 tbsp chicken base
  • 1-1/2 cup flour
  • 1 cup vegetable oil
  • water as needed
  • Italian seasoning blend
  • granulated garlic
  • black pepper
  1. Start by preparing everything. Chop all seasonings to a medium dice and mince garlic. Prepare meats by cutting to your desired size. I like to quarter my smoke sausage and cut half-moons from my andouille removing that thicker outer skin.
  2. Next onto the Roux. The traditional recipe calls for equal parts oil and flour. I like to add more flour and start off pretty thick. Start by letting the oil heat by itself. Once hot, whisk in flour and you know the drill. Stir forever!!! Using a flat bottom spoon or a high heat rubber spatula stir that roux!!!
  3. I like to take my roux pretty dark and the darker you go the more you have to stir. Once the color is like a brown crayon, I turn the heat up higher and add in the trinity. Cook until vegetables start to turn translucent. Then add garlic
  4. Add in your chicken stock and a little water. Start “layering” your seasoning here. I used 1 tbsp of Italian seasoning, 1-1/2 tbsp of Creole, 2 tsp black pepper and 1 tbsp granulated garlic. You can add whatever you like here. Remember this is just a start we’ll be checking and seasoning to taste as we go along
  5. Once you have your stock and seasonings in, you want to add anything you’re using with a bone that you’re hoping to extract flavor from. I used a big ham bone and some smoked turkey necks. Let that come to a boil and let it roll for about 1 to 1-1/2 hours
  6. In a separate pot with some oil added I like to get a good browning on all the meat I’m using. Let the pan and oil get hot before adding and be careful not to overcrowd the pan. This usually takes doing a few batches. Use a slotted spoon to remove and discard any leftover grease. Deglaze that pan with all those brown bits stuck to the bottom and add that to your gumbo.
  7. After cooking for that hour and some, add the cans of beans, chicken base, and all that meat you browned. Cook until turkeys are tender another 1-1/2 hours. With 1 hour left start tasting for seasoning and making adjustments to your liking.
  8. Cook bacon separately in a pan starting on low eat so that we can render out the most fat. Eat the bacon cause I know you hungry by now. Reserve the fat.
  9. Once all the meat is tender and it’s seasoned where you like turn off the fire and stir in bacon fat, green onions and parsley. Some people drop in a few raw eggs at this point and cover and let sit for 20 minutes.
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1 comment

  • Claudia

    Turkey? Is cooked

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