Red Bean Gumbo

Red Bean Gumbo Mixed with Brown Jasmine Rice in Bowl

Red Bean Gumbo Mixed with Brown Jasmine Rice in Bowl

Red Bean Gumbo in a Pan
Red Bean Gumbo in a Pan
Chopped Green Pepper, Onion, Kale, & Celery with Pressed Garlic
Chopped Green Pepper, Onion, Kale, & Celery with Pressed Garlic
Red Bean Gumbo Ingredients
Red Bean Gumbo Ingredients

This is a Mary McDougall Newsletter Recipe. 


1/2 cup water
1 onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 teaspoon minced fresh garlic
6 cups vegetable broth
1  14.5 ounce can Cajun-style stewed tomatoes
1  8 ounce can tomato sauce
1 1/2 teaspoons ground oregano
1 bay leaf
1/4 teaspoon crushed red pepper
several twists of fresh ground pepper
1  15 ounce can kidney beans, drained and rinsed
1  15 ounce can red beans, drained and rinsed
4 cups chopped greens (kale, chard, spinach, etc.)
1/4 cup chopped parsley
2-4 cups hot brown basmati or jasmine rice

Place the water, onion, bell pepper, celery and garlic in a large pot.  Cook, stirring occasionally, for 5 minutes.  Add vegetable broth, tomatoes, tomato sauce and seasonings.  Bring to a boil, cover and cook over low heat for 15 minutes.  Add beans and greens (not parsley) and cook an additional 10 minutes.  Stir in parsley.

To serve, place 1/2 cup of the rice in the bottom of a soup bowl.  Ladle gumbo over the rice and mix well before eating.” 

Letha’s Notes:  I’ve never had traditional Gumbo but based on what I’ve read about it, the use of the word Gumbo to describe this recipe might be a bit of a stretch.  Plus I served it over brown jasmine rice which probably didn’t help to make it resemble authentic Gumbo.  I just love the smell of jasmine rice.  I liked this dish and in fact, of the many ways I’ve tried to eat kale this past year, this is my favorite.  I couldn’t find the Cajun-style stewed tomatoes called for in the recipe so I used diced tomatoes and a ½ teaspoon of Creole seasoning I picked up at the market.  I pressed the garlic instead of mincing it. I left out the parsley & used two cans of red beans instead of 1 red and 1 kidney, only because that’s what I had on hand.  While gathering the ingredients I grabbed the salt off the counter and it ended up in the photo of the ingredients but I didn’t use it in the recipe.  Lots of leftovers so if this holds up in the fridge it’s destined to become one of my new favorites.


  1. slugmom said,

    April 29, 2009 at 4:11 pm

    Letha, thank you so much for posting your link to this! I made a ‘kimodified next-thing-to-instant’ version tonight and it’s SO good! I posted my quicky version on my journal for safekeeping, I’ll want to make this again!😀 I appreciate all you’ve done to make your recipes beautiful and accessible!

  2. kathleen said,

    May 25, 2009 at 6:32 pm

    Hi. Thanks so much for this site. I have been eating gumbo most of my life and have made a veggie version a few times-never the same. A roux can be made without fat- just toast the flour in a pot. File is a good thickener as well. I’m not the great cook my mother is however I know a few tricks. I love seeing your recipes and plan to use them.

  3. February 21, 2012 at 9:26 am

    […] is the usual gumbo recipe in my family. It’s not uncommon for us to eat this once a week in winter. We use chard and […]

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