Red Bean Gumbo Recipe

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Red Bean Gumbo

Nita Clapper


This is a favorite for our family. I use veggies from the garden during their season. I am unable to find the File powder here in our rural area. The gumbo is fine without it.

Please adjust your cooking time if you use dried beans.


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6 to 8 (main dish)


30 Min


1 Hr 15 Min


1 Tbsp
extra-virgin olive oil
onion, diced
green bell pepper, diced
celery stalks, thinly sliced
garlic cloves, minced
6 c
high-quality chicken or vegetable broth
1 lb
okra, sliced (about 4 cups) or frozen during winter
1 1/2 c
fresh or canned, diced tomatoes
1/4 c
fresh parsley
bay leaves
2 tsp
dried thyme
1/2 tsp
freshly ground black pepper
1/2 tsp
white pepper
1/2 tsp
ground red pepper
1/4 c
canola oil
1/4 c
unbleached all-purpose flour
1 1/2 c
cooked red kidney beans
4 to 6 c
hot, cooked white rice
file powder (if you can find it)
louisiana-style hot sauce

Directions Step-By-Step

In a large soup pot, heat the olive oil. Add the onion, green pepper, celery and garlic, saute until the onion is limp, about 4 minutes. Add the broth, okra, tomatoes, parsley, bay leaves, thyme, black pepper, white pepper, and ground red pepper,and salt to taste. Bring to a boil, then simmer for about 30 minutes. Discard the bay leaves.
Meanwhile, in a separate pot, combine the canola oil and white flour, stirring until you have a smooth paste. Cook over medium-low heat, stirring constantly, until the paste is a rich brown. This will take close to 30 minutes. Do not let the mixture burn. If it does, you must throw it out and start over again. Carefully stir the roux into the gumbo. Add the kidney beans. Taste and adjust the seasonings. Simmer for another 15 minutes.
To serve, ladle the gumbo over the hot rice in large soup bowls. Pass the file powder and hot sauce at the table.

About this Recipe

Course/Dish: Bean Soups