I’m always looking for Cajun recipes to share with you each week. Some of them I get from you guys and others I get from friends but most come from the kitchen here at the lodge. It’s interesting hanging out at the table watching the days catch getting ready for the trip home. Many of the fishermen talk about how they are going to cook their catch. One of them told me about Red Bean Gumbo. I never heard of it but found a recipe for it so I’m cooking it this week and will report back. You do the same and let me know.


  • 1 box Bailey’s Cajun Creole Mix
  • 1 lb Andouille (cut into ¼ “slices)
  • ½ to l lb smoked sausage (cut into ¼ “slices)
  • ½ to 1 lb ham seasoning (cut into ½ “squares)
  • ¼ cup cooking oil
  • 3 cans of red beans


In an 8 qt. pot cook Andouille, smoked sausage, ham seasoning, and 1 pack of Bailey’s dried seasoning in a little cooking oil for 10 minutes. Add 3 cans of red beans and 2 ½ quarts of hot water. Mix roux in 10 oz of hot water and add to beans. Add 1 pack of spices. Stirring occasionally, bring to a boil and cook uncovered over a medium heat for ½ hour. Serve over rice.

Yield: 10-15 servings


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