Red Bean Gumbo
½ cup vegetable oil
½ cup all-purpose flour
1 small yellow onion, diced
1 small green bell pepper, diced
2 ribs celery, diced
1 head of garlic (about 6 cloves), minced
Salt and pepper, to taste
1 pound smoked sausage, sliced into 1-inch rounds
1 quart water or chicken stock
2 16-ounce cans Blue Runner Creole Cream Style Red Beans
1 dozen eggs
½ cup sliced green onion tops
Steamed rice or potato salad, to serve
In a large cast-iron pot, make a dark brown roux with the oil and flour. Add onion, bell pepper, celery and garlic, and season with salt and pepper, stirring to coat. Add the sausage and cook, stirring constantly, until sausage is browned, about 5 minutes.
Add the water or chicken stock, one ladleful at a time, stirring to combine. Mix in the red beans. Bring mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for at least 1 hour. Crack eggs, one at a time, and put in gumbo, gentling placing them around the pot, not on top of each other. Cook for an additional 15 to 20 minutes to poach the eggs. Serve over steamed rice or potato salad.