• Tommy Centola

Red Bean Gumbo

You were always told not to play with your food. Cooks have always disobeyed this. This week, I want to share two recipes that are a twist on traditional New Orleans recipes.


1 pound dried red beans

1 smoked ham hock

3 1/2 teaspoons kosher salt, divided

1/4 cup butter

2 tablespoons all-purpose flour

1 large onion, chopped

1 large green bell pepper, seeded and chopped

3 stalks celery, chopped

2 cloves garlic minced

3 cups water

10 sprigs fresh thyme

2 dried bay leaves

1 teaspoon Creole seasoning

Garnish: quartered hard-boiled eggs, chopped fresh thyme and fresh ground black pepper


In a large bowl, combine beans and water to cover by 4 inches; cover and let stand overnight.

Drain beans, and place in a large Dutch oven with ham hock, 1/2 teaspoon salt, and water to cover by 2 inches; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until almost tender, about 1 1/2 hours. Drain and remove ham hock. Using 2 forks, shred ham. Mash beans; set aside.

In a large dutch oven, melt butter over medium-high heat. Stir in flour; cook until a light golden-brown roux forms, about 2 minutes. Add onion, be. pepper, celery, and garlic; cook for 1 minute. Stir in ham, beans, 3 cups water, thyme, bay leaves, Creole seasoning and remaining salt; bring to a boil. Reduce heat to medium-low; cover and simmer for 1 hour. Garnish with eggs, thyme and pepper if desired when serving.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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