Happy FAT TUESDAY! Super Easy Red Bean Gumbo

February 24, 2009

Photo: bitzcelt

I have to admit, even though it’s Mardi Gras, I seriously considered skipping a New Orleans inspired recipe because of last week’s Top Chef. Especially a recipe for gumbo! Tending to a roux while it turns super dark brown is not exactly kid-friendly.

But, when I asked my sister, a Louisiana resident, and soon-to-be brother-in-law, a New Orleans native, for a recipe in honor of Fat Tuesday, this is what they shared. And while you won’t see Stefan or Carla whipping out the crock pot, I have to admit that I’m digging this recipe. Super easy and mild for kids. A nice introduction to the flavors of the Big Easy.

Red Bean Gumbo
can be adapted for kids 10+ mos

1 lb. dried organic red kidney beans
2 lbs. organic smoked sausage OR cubed ham hock (both mild for kids)
about 2 cups water
1 large organic white onion, chopped
1 organic green bell pepper, chopped
3 stalks organic celery, chopped
3 cloves organic garlic, chopped
organic bay leaf, optional
organic thyme, optional
organic cayenne, optional

1. Rinse and soak beans overnight.

2. Put drained, soaked beans in a large pot, cover with water, and add all other ingredients. Bring to a boil for 30 minutes.

3. Reduce heat to a simmer for 3 hours, until beans are tender and liquid is reduced to thicker consistency. Add salt and pepper to adult and older kid portions.

Slow cooker version:

1. Put soaked beans and other ingredients in a crock pot for 8 hours.

4 Responses

  1. I am very thankful to this topic because it really gives up to date information *:”

  2. […] years past, I’ve celebrated the food of New Orleans by whipping up easy red bean gumbo or making jambalaya alongside my New Orleans-native brother-in-law. But this year, my role as […]

  3. Hi Linday! Stay tuned! It’s going to happen one day if i can hire a student to manage it! Yay!

  4. I make these 2 or 3 times a week for my kids, who love them to death. We’re sugar-free for October, so I leave out the maple syrup, and I have to say, my kids still love them! (I do add about twice as much of the spices). I have been adding the coconut flour already, and I fry them on coconut oil. Then, instead of syrup, I serve berries (from frozen) that have been simmered with some butter until syrupy. Tomorrow, I’ll do that with apples and cinnamon. My 6 year old daughter said she wants them for her birthday meal! (We also really love the carrot-ginger muffins, which I make without the maple syrup or molasses. My kids still love them! You can slice toast them in a buttered pan and it might make you want to cry.)

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