Spinach Souffle, Potato Dumplings
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Red Beans and Rice Gumbo
Red Beans & Rice Gumbo Author: John Folse Cookbook: The Encyclopedia of Cajun & Creole Cuisine, page 283 Prep Time: 1 Hour Yields: 10-12 Servings Comment: In South Louisiana, we think of red beans as a "Monday" dish, and we always serve them over rice with a link of smoked sausage. This gumbo started out as a perfect way to make use of leftover red beans and rice, and since has 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 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 chicken stock or water 1 pound diced sugar-cured ham ½ pound sliced smoked sausage ½ cup sliced green onions ½ cup chopped parsley salt and pepper to taste Method: In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is ...
