by Uncle Larry Roussel | email@example.com
½ cup of lard or vegetable oil
2 cups of onions (diced)
1 cup of celery (diced)
1/2 cup of Gold Medal Wondra flour all-purpose flour)
1 pound of andouille, (sliced)
One 27 ounce can of Blue Runner (Creole cream style) Red Beans
½ gallon of water
1/4 cup Uncle Larry’s seasoning and flavor enhancer (or other creole seasoning)
1/8 cup Kitchen Bouquet
1/8 cup of parsley flakes
one dozen eggs
Pour the Blue Runner red beans into a food processer, purée until the beans are turned into a thick liquid. Set aside until needed.
- Heat oil in a 1.5 to 2 gallon pot on medium high heat. Then, add the diced onions and celery. Sauté until the onion clears.
- After the onion clears or wilts, add the Wondra flour and stir well. Cook down for about 3 to 5 minutes, stir often.
- Now, add the Andouille and stir well to incorporate into the roux. To prevent scorching, you may need to reduce heat at this point.
- When your Andouille is heated up, add the water and stir well to loosen the sticking on the bottom of the pot.
- Bring gumbo to a boil, then pour puréed beans into the pot and stir well.
- Return gumbo to a boil and be sure to stir often to prevent sticking on the bottom.
- Add the Uncle Larry’s seasoning & flavor enhancer, the Kitchen Bouquet and the parsley flakes. Stir well, then reduce heat to a simmer, stir occasionally.
Directions for the eggs
- As your red bean gumbo gently simmers, prepare a large skillet on a second burner. Add about 2 inches of water and a couple tablespoons of oil (this water & oil is not included in the ingredient list.) Bring water to a boil, then, rob 1 cup of red bean gumbo from your red bean gumbo pot. Pour the red bean gumbo juice into the boiling water.
- Break eggs, avoid breaking yokes, and carefully drop them into the boiling solution.
- Reduce heat to a simmer and poach the eggs for about 10 minutes. Then, remove one at a time and place the poached eggs in the red bean gumbo.
- NOTE 1: Poaching the eggs in a separate skillet allows the soft white from the eggs to separate similar to an egg drop soup. You will sacrifice the egg white that separates from the egg. When the poached eggs are ready, you’ll use a slotted spoon to transfer then to your red bean gumbo.
- NOTE 2: Use caution when poaching the eggs, if your skillet bottom is too hot, and you allow the eggs to stick to the bottom, you may scorch them. If you stir the eggs before they firm up, you can break the egg yoke and end up with scrambled eggs. Whenever all of the eggs are placed in the skillet, (again) be sure to reduce heat to low. When this is done, grab the skillet handle and gently shake the skillet left and right to move the eggs around.
- If you can’t get all 12 eggs in the skillet at the same time, repeat steps 2 & 3 on this direction list.
- After all of your eggs are added to your red bean gumbo, simmer for 15 minutes to ensure that the eggs are fully cooked.
- Serve with white rice!
Final note If you are not concerned about presentation, you can drop the raw eggs directly in your red bean gumbo if desired. As mentioned earlier. the soft white of the eggs will separate and your red bean gumbo will be similar to an egg drop soup.