One of the biggest donations to American cuisine from Louisiana is gumbo. This Cajun Bean Gumbo pays homage to the deep south and Cajun cuisine.
Cajun Bean “Gumbo” comes from the African word “gombo” meaning okra or ladies fingers. One of the most famous dishes that totally represent the vast cultural influences of New Orleans is gumbo. One of the oldest dishes in Louisiana history, one might assume it has becomes as much of a symbol as jazz and jambalaya.This Cajun Bean Gumbo that can be served on a cold winter with steamed brown rice.. Chock full of vegetables and sweetened by the addition of corn this is sure to be a hit. You can substitute any type of beans or any type of vegetables for this soup and it tastes even better the next day after the seasoning has had time to come together.
Cajun Bean Gumbo
4 Cup dried black or Kidney beans
10 Cup vegetable soup stock
4 bay leaves
1 bunch green onions, minced
2 Whole carrots, diced
6 Whole ribs celery, diced
2 Whole red or green bell peppers, diced
1 tsp oregano
1 tsp thyme
10 Whole button mushrooms, sliced
6 Cup diced fresh tomatoes
15 small okra, sliced into rounds
kernels from 3 ears of corn
Soak the beans overnight in enough water to cover. Boil for 5 minutes and drain. In an 8-quart soup pot, add the soup stock and bay leaves, and simmer the beans over medium heat for 90 minutes. Meanwhile, steam-fry the onions in 1 cup water for 3-5 minutes. Stir in the carrots, celery, bell peppers, oregano, and thyme, then cook for another 10 minutes, adding liquid as needed. Add the mushrooms and tomatoes, and simmer for 5 more minutes, then remove from heat. Once the beans are cooked, add the vegetable mixture and stir well. Finally, add the okra and corn kernels, and simmer until tender (about 10 minutes).