CROCK POT WEDNESDAY – Louisiana Red Bean Gumbo

by | Oct 11, 2009 | Soups and Sandwiches | 24 comments

crockpot wednesdays
 
 
It’s time to link your favorite slow cooker recipe to Crock Pot Wednesday.  You can find Mister Linky at the end of this post.  Thanks so much for participating.
 
 
Over the years I have used several recipes that were given to me by my friend, Mary Lynn.  This is one of those, but with my adaptations both to the recipe and for the crock pot.
 
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LOUISIAN RED BEAN GUMBO

1 pound bag dried red beans (kidney or pinto)
1 pound fully cooked smoked sausage, cut in 1/2-inch slices (or use 1 pound fresh sausage such as Jimmy Dean hot pork sausage, crumbled and browned)
1 medium onion, chopped*
1 10-ounce can Rotel tomatoes and green chilies (I used the hot variety.)
1/2 cup bell pepper, chopped
1 tablespoon garlic, minced
3 tablespoons oil
3 tablespoons flour
2 cups cooked chicken, optional (ham or andouille smoked sausage)
8 – 10 cups chicken or vegetable broth or water
10 ounces fresh or frozen greens (I use spinach or kale, but you can use okra instead)
2 tablespoons Emeril’s Bayou Blast or other Creole seasoning.

Cook the dried beans according to package instructions, or as I do, in the Crock Pot.  When cooked, transfer 1/2 of the beans to a blender or food processor and blend thoroughly, adding in Rotel tomatoes and green chilies during the last minute of blending.  Return blended beans and Rotel to whole beans.      

In a large soup pot or Dutch oven, make a medium dark roux with the oil and flour.  Do not rush the roux or it will burn.  Add onions and cook until tender.  Add the bell pepper, garlic and the smoked sausage.  (If using the fresh sausage, brown in a skillet before adding to the roux mixture.)  Add the bean puree and Rotel to the sausage.  Stir in Creole seasoning.  Add chicken and okra, if using.  If using spinach or kale add during the last 30 minutes of simmering.  Simmer for 45-60 minutes on low heat.  Add chicken or vegetable broth or water to maintain a soup consistency.  It will thicken as it cooks.  Taste for seasoning. Stir occasionally and serve over rice.

I generally use leftover pinto beans, but you can start with a fresh batch as per the recipe.  Also, we like it spicy but you can adjust the heat to suit your tastes.
 
 
32586168 Crock Pot Adaptations:  Either cook the beans or use leftover beans that have been prepared in the slow cooker.  Add blended beans to the Crock Pot, prepare roux, onions, bell pepper and sausage and add to the bean mixture in the Crock Pot.  Stir in Creole seasoning and okra, if using.  Add enough broth (I usually use vegetable broth.) to thin the soup and add additional broth as needed.  Cook on LOW 4 –5 hours, stirring occasionally.   Check for consistency and add broth as needed.  Add greens and chicken and cook on HIGH for 1 hour.  Serve over rice.
 
 
Try topping it with the frozen Tomato-Bacon Jam that I hope you have in your freezer.

 

 
 
 
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*I often use the frozen seasoning blend that I find the freezer section.  It also contains celery which I like anyway. 
 
 
 
 
lovelyblogaward 
 
Deb at Frugal Living and Having Fun recently honored me by presenting my blog with the Lovely Blog Award.  I am deeply grateful for her kindness and compliments.  Be sure to visit her blog for some great money-saving tips, coupons and super giveaways. 
 
I am continuing the tradition of honoring those blogs and their authors who have inspired me by their creativity and words of wisdom and will be presenting the seven additional Lovely Blog Awards to:
 

Some of these are former students and some are new/old friends that I would like for you to meet.  Each has a unique, creative way of allowing us to become a part of their lives.  I hope you will visit each one of them.

 

24 Comments

  1. ~Country Lady~
    ~Country Lady~ on at 5:52 pm

    I finally have a chance to visit some of my favorite blogs. This recipe sounds delish! It’s a perfect time of year to prepare some gumbo! One day soon, I will start participating in Crock Pot Wed. Life’s been a little hectic for me lately. Thanks for the invite, and I will surely join in soon. Thanks for sharing.

  2. Rachel @ Life in #3
    Rachel @ Life in #3 on at 10:19 pm

    ooo forgot to say what my crockpot recipe was- EASY CROCKPOT CHILI

  3. Dawn
    Dawn on at 12:11 pm

    What a great blog! I try to keep a supply of homemade frozen lunches in the freezer so I don’t spend all of my hard-earned $$ on Michelinas and Tim’s. Thanks for sharing!

  4. Deb ! Frugal Living And Having Fun!
    Deb ! Frugal Living And Having Fun! on at 4:20 pm

    Hi there Deb!! I did my Honest Scrap Award today and linked back to you! Yipeee!! I hope you get a lot of visitors!!

    Thanks Again,
    Deb

    Please stop by and say “hi” soon.

  5. Angela
    Angela on at 7:01 pm

    Yum! Thanks for hosting this! I need some crock pot inspiration and look forward to seeing everyone’s recipes!

  8. comfycook
    comfycook on at 11:59 am

    Sounds delicious, Debbie/

  9. Brenda
    Brenda on at 6:45 pm

    Looks very yummy!

  10. Barbara
    Barbara on at 5:17 am

    Well, You got me this time…I grew up on cajun gumbo and have made many kinds all my life, but I have never seen this kind of gumbo.

    I just came back from a trip to Louisiana and had gumbo in three different cities.

    Sounds good.

    Barbara

  11. The Crock Pot Blog
    The Crock Pot Blog on at 7:19 am

    This is a hearty Butternut Squash soup for those chilly fall days, or to add to that Thanksgiving dinner you are planning.

  14. Hoosier Homemade
    Hoosier Homemade on at 7:07 pm

    Thanks for stopping by my blog. I had tagged my Apple Butter and had planned on posting and it totally slipped my mind.
    Thanks for hosting!
    ~Liz

  15. Mel
    Mel on at 7:42 am

    Thanks for checking out my blog. I linked my recipe and will link in the future if I make a crockpot recipe! Great blog!!

  16. Judy
    Judy on at 8:30 am

    Debbie, Thanks so much for the award. I appreciate your thoughtfulness. I need to start using my crockpot so I can link up.

  17. Lilly, Matt, and Sara
    Lilly, Matt, and Sara on at 10:43 am

    Congratulations on another award!! I did the honest scrap award and linked to you. I don’t know how to link the actual award to you, though. Thanks again.

    If you are in B-town this weekend, Debbie is hosting a sip and see at her house Sunday at 1:30–we would love to see you there!!

    Also, I saw Emily this week. She was so sweet and gave us a decorative burp cloth for Reid. She is such a great doctor-you are right to be very proud of her!! We love her.

  18. Jeremiah & Lindsey Kindy
    Jeremiah & Lindsey Kindy on at 11:40 am

    Thanks for my award! Now the funny question is: How in the world do I get it? I’ve never recieved an award so I am CLUELESS!! Thanks again Mrs. Arnold!

  19. Jeremiah & Lindsey Kindy
    Jeremiah & Lindsey Kindy on at 11:40 am

    Thanks for my award! Now the funny question is: How in the world do I get it? I’ve never recieved an award so I am CLUELESS!! Thanks again Mrs. Arnold!

  20. Tiffany and the Munchkins
    Tiffany and the Munchkins on at 2:25 pm

    Thanks for stopping by my brand new blog. I would love to participate in Crockpot Wednesday. I already have a recipe for next week.

    My husband would go nuts for this red bean gumbo!

  21. The Bloom Girls
    The Bloom Girls on at 10:40 pm

    So glad to find your blog! I use my crock pot more in the fall and winter than the rest of the year! I am getting some great new recipes! Thanks for sharing!

    Karyn
    Have a great week!

  23. Allison Shops
    Allison Shops on at 4:48 am

    DH and I both love a good gumbo. Will have to try this one! Thanks for sharing.

  24. Mary
    Mary on at 8:54 am

    Thanks for another great recipe. This sounds perfect for a fall supper. Thanks for sharing. Have a wonderful week.