re: Red Bean Gumbo

Red Bean Gumbo
Ingredients:
Roux - 1 cup of oil & 1 cup of flour
1 container of Guidry's Creole Mix
1 LB of andouille (sliced thinly)
2 cans of cream of mushroom soup
3 cans of Blue Runner red beans
2 cans of Rotel - original
1 tablespoon of minced garlic
1 bundle of green onions
5-6 smoked turkey necks
Bay leaves - optional
1 ½ cups of rice
Make roux golden brown in color; add creole mix & garlic. Sautee until transparent and then add the andouille. Spoon on medium heat for approx. 15 mins. Add rotel then lower fire and simmer for approx. 30 mins. Stir periodically to avoid sticking. While simmering, puree 2 cans of red beans with 2 cans of water. When ready, add pureed red beans and the other can of red beans plus 1 can of water. Increase heat some and stir occasionally. As soup begins to boil slightly add 2 cans of mushroom soup. Stir in and cook on low-to-medium heat for approx 1-1½ hour. Season to taste. Add chopped green onions (greens only) about 30 mins. prior to finishing. Cook 1 ½ cups of rice. Serve and enjoy.