| Louisiana RED BEAN GUMBO Ingredients: Red Beans, Himalayan Red and White Rice, Seasoning Packet; Gluten-free Additions: 1 T. Oil 1 lb. Sausage (any variety fresh sausage) 10 C. Chicken Broth 10 oz. Fresh or Frozen Chopped Greens (Okra is traditional, but Spinach, Swiss Chard or Turnip Greens are delicious) 2 C. Cut up Cooked Chicken or Duck Cooking Directions: Preparing the Beans: Rinse, drain and pick over. Place in a bowl with 8 C. water and soak for 4 hours at room temperature or for a “quick soak” boil for 10 minutes and let stand for 2 hours. Drain beans and place in a 4 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While simmering the beans: Brown sausage in oil over medium heat in an 8 qt. pot . Drain excess fat. Add seasoning packet and stir about 1 minute. Add chicken broth and drained beans. Bring to a boil and simmer 45 minutes covered. Add rice, greens and chicken. Simmer 15 minutes, covered. This soup will thicken considerably if made ahead. Add broth to thin out soup consistency. Serves: 8 Preparation Time: 20 minutes Cooking Time: 5 hours Vegetarian Version: Two of Louisiana’s most famous dishes are blended in this recipe to make a soup so flavorful and robust it can be prepared vegetarian. Omit the meat, but add 2 T. of butter with the oil to sauté the vegetable packet. Substitute vegetable broth for the chicken broth and proceed with the recipe. Gluten Free Item |
