
Serving Size 3 tbsp. dry mix
Servings 14
- Amount Per Serving
- Calories 90
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 10mg1%
- Potassium 271mg8%
- Total Carbohydrate 21g8%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 5g10%
- Vitamin A 10%
- Vitamin C 30%
- Calcium 2%
- Iron 10%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Louisiana Style Red Bean Gumbo
Preparing the Beans:
- Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
- Place the beans in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak boil for 10 minutes and let stand for 2 hours.
- Drain beans and place in a 4 quart pot with 8 cups water.
- Bring to a boil, reduce heat and simmer, covered, for 45 minutes.
- Remove from heat, drain and set aside until ready to use.
Preparing the Soup:
- In an 8-quart pot, heat oil over medium heat. Add crumbled sausage and brown in oil.
- Add contents of gumbo mix seasoning packet and stir for 1 minute.
- Add drained, cooked beans and chicken broth to pot.
- Bring to a boil, reduce heat and simmer covered for 45 minutes.
- Stir in rice packet and chicken. Simmer, cover and cook for 50 minutes.
- Add spinach or other greens. Cover and cook for 10 minutes.
Serve, if soup is too thick, add 1-3 cups broth or water to thin.
This soup will thicken considerably if made ahead. Add broth to thin out soup consistency.
Recommended slow cooker: 4-6 quart
Prepare the beans the night before:
- Rinse, drain and pick over beans.
- Place in a bowl with 8 cups water and soak at room temperature overnight.
Preparing the soup in the morning (or the night before):
- Crumble and brown sausage in oil over medium heat in large skillet.
- Add contents of seasoning packet, stir 1 minute, and transfer to bowl of slow cooker. (May cover and refrigerate overnight.)
Cooking:
- Rinse, drain and pick over beans. Place into slow cooker with sausage mixture and add chicken broth.
- Cover and cook on HI 6-8 hours.
- Add rice, greens and chicken and cook 1 hour on HI.
Vegetarian Variation
You will use chopped peppers, onion, zucchini, and vegetable broth to replace the meat in this delicious variation.
You Will Need:
- 1 Tablespoon Oil
- 1 Bell Pepper, Chopped
- 1 Medium Onion, Chopped
- 1 Small Zucchini, Chopped
- 10 Cups Vegetable Broth
- 10 Ounces Fresh or Frozen Chopped Spinach or Other
- Greens (Okrais traditional, but Spinach, Swiss Chard or
- Turnip Greens are good substitutions)
Optional: addition of cut up butternut squash
Here's What You Do:
Preparing the beans:
- Rinse, drain and pick over.
- Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak boil for 10 minutes and let stand for 2 hours.
- Drain beans and place in a 4 quart pot with 8 cups water.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour or more.
Preparing the soup:
- Sauté bell pepper and onions in oil over medium heat in an 8-quart pot.
- Add contents of Louisiana Style Red Bean Gumbo Mix seasoning packet and stir about 1 minute.
- Drain beans and add to pot with broth.
- Bring to a boil and simmer covered for 45 minutes.
- Add contents of rice packet, greens, zucchini, and chicken.
- Simmer for 1 hour covered.
- May add broth to thin soup, if needed.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 2 cups fresh or frozen chopped okra or fresh or frozen wax beans, with rice packet in the mix.
- To go Vegetarian, omit meat, and substitute 1 chopped bell pepper, 1 medium chopped onion, 1 small chopped zucchini for sausage. Sauté vegetables in oil with seasoning packet.
- To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage as substitute for sausage or ham, or substitute 1 pound extra lean ground turkey or pork plus either 1/2 - 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Prepare with chicken without skin rather than duck. For the Inventive Variations suggestion on the package and website, substitute vegetable oil for the butter.
- To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.
Ingredients
Directions
Preparing the Beans:
- Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
- Place the beans in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak boil for 10 minutes and let stand for 2 hours.
- Drain beans and place in a 4 quart pot with 8 cups water.
- Bring to a boil, reduce heat and simmer, covered, for 45 minutes.
- Remove from heat, drain and set aside until ready to use.
Preparing the Soup:
- In an 8-quart pot, heat oil over medium heat. Add crumbled sausage and brown in oil.
- Add contents of gumbo mix seasoning packet and stir for 1 minute.
- Add drained, cooked beans and chicken broth to pot.
- Bring to a boil, reduce heat and simmer covered for 45 minutes.
- Stir in rice packet and chicken. Simmer, cover and cook for 50 minutes.
- Add spinach or other greens. Cover and cook for 10 minutes.
Serve, if soup is too thick, add 1-3 cups broth or water to thin.
This soup will thicken considerably if made ahead. Add broth to thin out soup consistency.
Recommended slow cooker: 4-6 quart
Prepare the beans the night before:
- Rinse, drain and pick over beans.
- Place in a bowl with 8 cups water and soak at room temperature overnight.
Preparing the soup in the morning (or the night before):
- Crumble and brown sausage in oil over medium heat in large skillet.
- Add contents of seasoning packet, stir 1 minute, and transfer to bowl of slow cooker. (May cover and refrigerate overnight.)
Cooking:
- Rinse, drain and pick over beans. Place into slow cooker with sausage mixture and add chicken broth.
- Cover and cook on HI 6-8 hours.
- Add rice, greens and chicken and cook 1 hour on HI.
Vegetarian Variation
You will use chopped peppers, onion, zucchini, and vegetable broth to replace the meat in this delicious variation.
You Will Need:
- 1 Tablespoon Oil
- 1 Bell Pepper, Chopped
- 1 Medium Onion, Chopped
- 1 Small Zucchini, Chopped
- 10 Cups Vegetable Broth
- 10 Ounces Fresh or Frozen Chopped Spinach or Other
- Greens (Okrais traditional, but Spinach, Swiss Chard or
- Turnip Greens are good substitutions)
Optional: addition of cut up butternut squash
Here's What You Do:
Preparing the beans:
- Rinse, drain and pick over.
- Place in a bowl with 8 cups water and soak for 4 hours at room temperature or overnight. For a quick soak boil for 10 minutes and let stand for 2 hours.
- Drain beans and place in a 4 quart pot with 8 cups water.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour or more.
Preparing the soup:
- Sauté bell pepper and onions in oil over medium heat in an 8-quart pot.
- Add contents of Louisiana Style Red Bean Gumbo Mix seasoning packet and stir about 1 minute.
- Drain beans and add to pot with broth.
- Bring to a boil and simmer covered for 45 minutes.
- Add contents of rice packet, greens, zucchini, and chicken.
- Simmer for 1 hour covered.
- May add broth to thin soup, if needed.
Remember these are soup-starter mixes, you can't go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To boost vegetables, add 2 cups fresh or frozen chopped okra or fresh or frozen wax beans, with rice packet in the mix.
- To go Vegetarian, omit meat, and substitute 1 chopped bell pepper, 1 medium chopped onion, 1 small chopped zucchini for sausage. Sauté vegetables in oil with seasoning packet.
- To cut saturated fat and sodium, halve the amount of sausage and prepare with low-fat, lower sodium chicken sausage as substitute for sausage or ham, or substitute 1 pound extra lean ground turkey or pork plus either 1/2 - 1 teaspoon chipotle chile pepper spice or 1/2 teaspoon chili powder, or go Vegetarian. Prepare with chicken without skin rather than duck. For the Inventive Variations suggestion on the package and website, substitute vegetable oil for the butter.
- To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.