re: Red Bean Gumbo

Found it:

So this is my wife's recipe - she cooks a big pot:

1 cup oil
1 cup flour
2 stalks celery chopped
1 1/2 to 2 medium onions chopped
5-6 garlic pods or to taste chopped
1 green bell pepper chopped
5-6 cans of blue runner creole cream style red beans
1-2 cans of kidney beans
3-4 cups chicken broth
1 lb smoked sausage 1/4 inch slices then halved again
ham seasoning or ham bone w meat (optional)
smoked andouille sausage to taste (this is why we don't use liquid smoke - we get andouille from LA and it usually has enough smoke for our taste)

Make roux. We dont go full dark. Lite or medium brown is fine. Add season veggies and meats. Cook at med to low for 10-15. Add chicken broth and simmer gently.

This next part is where we really differ from other recipes. Alot of recipes say to process or put the blue runner beans in a blender. We find that they cook down just fine if you add them to the liquid and cook for 45-hour or so on low to medium. We even add a can or two of kidney beans at the end. The blue runners are already pretty runny and we like the consistency of whole beans in our gumbo as long as they are cooked to softness. Your call.

Once everything is cooked to your consistency and taste. Turn fire on low and drop 1/2 dozen raw eggs in the pot. Disperse them as best you can so they aren't on top of each other. Let the pot sit for 20-25 minutes and DO NOT STIR!!! You will wind up with egg whites all through your gumbo instead of whole cooked eggs if you stir.

Serve over rice or I just like it is in a bowl with the cooked eggs.

Enjoy.