Thanks to my good friend, Kim Riggs, I now have the recipe (along with her permission to share) for Soul Food Gumbo Bowl Sunday luncheon we cooked at that I mentioned earlier in the week. It was part of our SouperSonRise Baptist Church for donations to our Benevolence fund. All of the soups were amazing but this one really stood and and as soon as I posted it, I had requests for the recipe, so here goes.
Soul Food Gumbo
1 large onion, chopped (I use 2 onions)
1 lb. smoked sausage
2 cans navy beans
1 can Rotel tomatoes (I use 2 cans)
1 large can diced tomatoes
1 can whole kernel corn, drained
1 large can greens, (I prefer collards)
48 oz. chicken broth
1 cup elbow macaroni pasta
Cut the sausage into quarters, and slice. Cook until sausage is browned. Add onion and cook until tender. Add broth and other ingredients, except pasta. Bring to small boil, reduce heat and cook for app. 20 minutes. Add pasta, cook for 8-10 additional minutes.
I usually use Eckrich skinless sausage. I have used other kinds and it is fine, I just kinda like the skinless. Sometimes it's harder to find at the grocery store. I also use 2 cans of Rotel tomatoes because we like it with that extra flavor. Some may not want that extra heat. I usually cook mine a little longer too but I don’t know if it really makes a difference. I think it’s even better left over.(Kim is a wonderful cook.)