Nutrition Facts
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
You Will Also Need
1 tbsp Oil
1 lb Sausage (traditionally Andouille)
10 cups Chicken broth
2 cups Cooked Chicken (or Duck), cut up
5 -10 oz Fresh or Frozen Chopped Spinach or Other Greens (Okra is traditional, but Spinach, Swiss Chard or Turnip Greens are good substitutions)
Here's What You Do
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.
Ingredients
You Will Also Need
1 tbsp Oil
1 lb Sausage (traditionally Andouille)
10 cups Chicken broth
2 cups Cooked Chicken (or Duck), cut up
5 -10 oz Fresh or Frozen Chopped Spinach or Other Greens (Okra is traditional, but Spinach, Swiss Chard or Turnip Greens are good substitutions)
Directions
Here's What You Do
1
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.
2
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.
