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RED BEAN GUMBO
This gumbo variation started out as a perfect solution to making use of leftover red beans and rice.
A fall delicacy recipe from Jacob’s World Famous Andouille.
1 package Jacob’s country In an 8-quart pot put 3 cans
roux mix red beans and 5 cans hot tap
water.
1 lb. Jacob’s andouille
½ - 1 lb. Jacob’s smoked sausage Mix roux mix in 10 oz. of hot
½ - 1 lb. ham seasoning tap water and add to beans.
Tasso (optional) Add andouille, sausage,
3 cans red beans tasso, Jacob’s dry seasoning,
and spice pack (use spice
pack to taste).
Bring to a boil and cook
uncovered over medium heat
for about 1 hour.
Add more spices if desired.
Serve over rice.
LOUISIANA’S RIVER PARISHES
The Andouille Trail is a unique culinary byway in Louisiana’s River Parishes that will introduce you to
our contribution to Louisiana cuisine. You’ll find producers with wooden smokehouses, recipes that
have been handed down for generations, and restaurants serving up andouille in traditional and
inventive new ways.
866-204-7782 | 985-359-2562 | andouilletrail.com
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