February 24th, 2009
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.