Jacob's Roux Mix Recipe

Red Bean Gumbo

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Let’s Get Cookin’

Prep Time
Serves

In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variation started out as a perfect solution to making use of leftover red beans and rice. Today, its a fall delicacy.

Directions

In a 8 quart pot put 3 cans red beans and 5 cans hot tap water. Mix roux in 10 oz. of hot tap water and add to beans. Add andouille, sausage, 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.

Ingredients

  • 1 PACKAGE JACOB'S COUNTRY ROUX MIX
  • 1 LB. JACOB'S ANDOUILLE½ - 1 LB. JACOB'S SMOKED SAUSAGE
  • ½ - 1 LB. HAM SEASONING
  • S OR TASSO (OPTIONAL)
  • 3 CANS RED BEANS
Red Bean Gumbo

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