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.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!