Red Beans & Rice Gumbo

Ingredients:

1 (16-ounce) can Blue Runner New Orleans Red Beans
1 (10-12-ounce) can red kidney beans in water
1 cup cooked long grain rice
¼ cup vegetable oil
¼ cup bacon fat
½ cup flour
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 quart chicken stock or water
1 pound diced sugar-cured ham
½ pound sliced smoked sausage
½ cup sliced green onions
½ cup chopped parsley
salt and pepper to taste

Directions:

In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Stir in onions, celery and bell peppers. Sauté 3-5 minutes or until vegetables are wilted. Blend in garlic and sauté, stirring occasionally, for an additional 3 minutes. Add chicken stock, one ladle at a time, stirring constantly. Stir in ham and smoked sausage and cook 3-5 minutes. Blend Blue Runner beans into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes. Use additional stock or water as necessary to maintain soup-like consistency. Stir in kidney beans, rice, green onions and parsley. Season to taste with salt and pepper. Return to a low boil and serve immediately.

I await your comments! Enjoy!