Red Beans, Rice And Sausage Gumbo

Prep Time: 1½ Hours

Yields: 10–12 Servings


In South Louisiana, we normally think of red beans as a dish always served on Mondays over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice and has since become a fall delicacy.


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

½ pound sliced smoked sausage

1 pound diced sugar-cured ham

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 water or chicken stock

½ cup sliced green onions

½ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste


In a 7-quart, cast iron pot, heat vegetable oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Add chicken stock, one ladle at a time, stirring constantly. Stir in smoked sausage and ham and cook 3–5 minutes. Blend Blue Runner® beans into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain a soup-like consistency. Stir in kidney beans, rice, green onions and parsley. Season to taste with salt, pepper and granulated garlic. Return to a low boil and serve immediately.