saywat2587
saywat2587 OP t1_j4f2xad wrote
Reply to [Homemade] Red Bean Gumbo by saywat2587
No doubt... not sure where you're from, but try to find you some. Also lately they started putting out the pretzels with thier flavors... more goodness
saywat2587 OP t1_j4f2poq wrote
Reply to comment by [deleted] in [Homemade] Red Bean Gumbo by saywat2587
It's more complex... it seems to have hints of all thier flavors
saywat2587 OP t1_j4f2kgg wrote
Reply to comment by [deleted] in [Homemade] Red Bean Gumbo by saywat2587
If you like the dill, you ought to try the voodoo flavor!
saywat2587 OP t1_j4ecjhe wrote
Reply to [Homemade] Red Bean Gumbo by saywat2587
It's not something I'd like to eat everyday, but it does bring me back to my childhood smelling this stuff cooking like it would have been in mawmaws house.
saywat2587 OP t1_j4e80eb wrote
Reply to comment by BabousCobwebBowl in [Homemade] Red Bean Gumbo by saywat2587
Actually neither. So this is a dish that I haven't found other than from my area in Louisiana. Story has it, originally the dish would not have contained the smoke sausage I added, because it began as a lenten dish for those who could afford seafood during lent (alot of catholics in this area)... So instead of meat they would poach eggs in it as a protein to supplement with the red bean. This may not be the traditional way of cooking it, but the smoked sausage does add a bit more to the dish imo
[Homemade] Red Bean GumboSubmitted by saywat2587 t3_10c6s6m in food
saywat2587 OP t1_j5u60y2 wrote
Reply to comment by Dlcricket12 in [Homemade] Red Bean Gumbo by saywat2587
So basically I start just like any other gumbo with a roux then your seasonings... then I add some red beans I've cooked previously from the freezer. Add some smoked sausage and cook just like you would any other gumbo then 15 minutes or so bring it down to barely a simmer and crack some eggs in to poach...