INGREDIENTS
1/2 cup of vegetable oil
2 cups onion (diced)
1 cup celery (diced)
1/2 cup of Gold Medal Wondra flour
One 27 ounce can of Blue Runner (Creole cream style) Red Beans
½ gallon of water
2 tablespoons ( 1/8 cup) Lemoine's Season Em Up
2 teaspoons of salt
2 tablespoons ( 1/8 cup) Kitchen Bouquet
1 heaping tablespoon of parsley flakes
one dozen raw eggs
Directions
1. Heat oil in a 1.5 gallon pot on medium high heat. Then, add the diced onions and celery. Sauté until the onions clears. (See step three.)
2. Meanwhile, pour the Blue Runner red beans into a blender and add one quart of water. ( I personally like to use the bullet appliance on pulse mode, but any blender should work. ) Puree the beans in a blender on low or pulse mode. ( You want to pulverize the beans. )
3. Continue to stir the onions and celery and when they clear or wilt, add the flour and stir well. Cook down for about 3 to 5 minutes. Stir often.
4. You may want to reduce heat while you proceed with this step. Using a fine mesh strainer, pour the bean juice though the strainer and into the pot. ( You will need to use a tablespoon to stir and aid the bean juice in through the strainer and into your pot. )
5. Pour a second quart of water into your blender to remove any remaining bean juice. Now, pour the contents of your blender through the strainer and into your pot. Then discard the remaining pulp in the bottom of the strainer.
6. Turn up the heat on your red bean gumbo. Meanwhile, break one dozen eggs a large bowl or pitcher. ( Avoid breaking the yokes.)
7. Stir your red bean gumbo occasionally and when it begins to boil, add the Lemoine's seasoning, salt, parsley flakes and Kitchen Bouquet. Now reduce heat to medium and simmer.
8. Give your gumbo one more good stir, then slowly add the dozen raw eggs, one at a time if you can. Try to place the raw eggs evenly throughout the pot.
9. Turn burner to low or off and allow your gumbo to sit for 15 minutes to poach the eggs.
10. It is time to eat.
Serve over white rice.
Bon appetit!
1/2 cup of vegetable oil
2 cups onion (diced)
1 cup celery (diced)
1/2 cup of Gold Medal Wondra flour
One 27 ounce can of Blue Runner (Creole cream style) Red Beans
½ gallon of water
2 tablespoons ( 1/8 cup) Lemoine's Season Em Up
2 teaspoons of salt
2 tablespoons ( 1/8 cup) Kitchen Bouquet
1 heaping tablespoon of parsley flakes
one dozen raw eggs
Directions
1. Heat oil in a 1.5 gallon pot on medium high heat. Then, add the diced onions and celery. Sauté until the onions clears. (See step three.)
2. Meanwhile, pour the Blue Runner red beans into a blender and add one quart of water. ( I personally like to use the bullet appliance on pulse mode, but any blender should work. ) Puree the beans in a blender on low or pulse mode. ( You want to pulverize the beans. )
3. Continue to stir the onions and celery and when they clear or wilt, add the flour and stir well. Cook down for about 3 to 5 minutes. Stir often.
4. You may want to reduce heat while you proceed with this step. Using a fine mesh strainer, pour the bean juice though the strainer and into the pot. ( You will need to use a tablespoon to stir and aid the bean juice in through the strainer and into your pot. )
5. Pour a second quart of water into your blender to remove any remaining bean juice. Now, pour the contents of your blender through the strainer and into your pot. Then discard the remaining pulp in the bottom of the strainer.
6. Turn up the heat on your red bean gumbo. Meanwhile, break one dozen eggs a large bowl or pitcher. ( Avoid breaking the yokes.)
7. Stir your red bean gumbo occasionally and when it begins to boil, add the Lemoine's seasoning, salt, parsley flakes and Kitchen Bouquet. Now reduce heat to medium and simmer.
8. Give your gumbo one more good stir, then slowly add the dozen raw eggs, one at a time if you can. Try to place the raw eggs evenly throughout the pot.
9. Turn burner to low or off and allow your gumbo to sit for 15 minutes to poach the eggs.
10. It is time to eat.
Serve over white rice.
Bon appetit!
