Red Beans, Rice and Sausage Gumbo from Chef Folse

Prep Time: 1 Hour
Yields: 10-12 Servings

In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them 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
1/2 pound sliced smoked sausage
1 pound diced sugar-cured ham
1/2 cup vegetable oil
1/2 cup bacon fat
1/2 cup flour
1 cup diced onions
1 cup diced celery
1/2 cup diced bell peppers
1/4 c cup minced garlic
1 quart water or chicken stock (see recipe)
1/2 cup sliced green onions
1/2 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 (see roux recipes). Stir in onions, celery, bell peppers and minced garlic and saute 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 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.