Yields14 ServingsQuarter (3.5 Servings)Half (7 Servings)Default (14 Servings)Double (28 Servings)Triple (42 Servings)

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

CategoryCooking & Nutrition Tips, Hearty Meals, Original, Recipe Variations, Slow Cooker

Nutrition Facts

Serving Size 3 tbsp. dry mix

Servings 14

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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%

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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

 Louisiana Red Bean Gumbo Soup Mix

 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:

1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
2. 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.
3. Drain beans and place in a 4 quart pot with 8 cups water.
4. Bring to a boil, reduce heat and simmer, covered, for 45 minutes.
5. Remove from heat, drain and set aside until ready to use.

Preparing the Soup:

1. In an 8-quart pot, heat oil over medium heat. Add crumbled sausage and brown in oil.
2. Add contents of gumbo mix seasoning packet and stir for 1 minute. 
3. Add drained, cooked beans and chicken broth to pot.
4. Bring to a boil, reduce heat and simmer covered for 45 minutes. 
5. Stir in rice packet and chicken. Simmer, cover and cook for 50 minutes.
6. 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

 Louisiana Red Bean Gumbo Soup Mix

 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:

1. Pick through the lentils. Remove discolored, shriveled lentils and any foreign material. Rinse well.
2. 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.
3. Drain beans and place in a 4 quart pot with 8 cups water.
4. Bring to a boil, reduce heat and simmer, covered, for 45 minutes.
5. Remove from heat, drain and set aside until ready to use.

2

Preparing the Soup:

1. In an 8-quart pot, heat oil over medium heat. Add crumbled sausage and brown in oil.
2. Add contents of gumbo mix seasoning packet and stir for 1 minute. 
3. Add drained, cooked beans and chicken broth to pot.
4. Bring to a boil, reduce heat and simmer covered for 45 minutes. 
5. Stir in rice packet and chicken. Simmer, cover and cook for 50 minutes.
6. 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.

Louisiana Style Red Bean Gumbo

IngredientsDirections

Recipe Adaptations

Vegan

We don’t currently have a vegan recipe variation for this soup.

Slow Cooker

Here’s What You Do: 
Recommended slow cooker: 4-6 quart

Prepare the beans the night before:

1. Rinse, drain and pick over beans.
2. Place in a bowl with 8 cups water and soak at room temperature overnight.

Preparing the soup in the morning (or the night before):

1. Crumble and brown sausage in oil over medium heat in large skillet.
2. Add contents of seasoning packet, stir 1 minute, and transfer to bowl of slow cooker. (May cover and refrigerate overnight.)

Cooking:

1. Rinse, drain and pick over beans. Place into slow cooker with sausage mixture and add chicken broth.
2. Cover and cook on HI 6-8 hours.
3. Add rice, greens and chicken and cook 1 hour on HI.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

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 of fresh or frozen chopped okra or fresh or frozen green beans, with rice packet in the mix.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!