Red beans and rice "gumbo" from Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some) (page 42) by John Currence

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdjd99 on September 22, 2025

    Flavor was delicious. I used beef stock but otherwise followed the recipe. My only critique is that every time I’ve followed a recipe that advised adding salt or acid to beans before they’ve been cooked, I have regretted it. It took over two hours to get the beans edible, and they were not old. Next time I’d cook the beans first. Loved the pilaf.

  • babyfork on March 02, 2016

    Take the time to make the ham stock for this. It really makes this dish. Used andouille from the Devil's Gulch rabbit guy at the farmer's market that was good and spicy. Dan's not an okra fan and it's not in season, so left it out. Used John Besh's recipe for Creole seasoning since I already had some mixed up. Used the Camellia brand red beans given to us by Pableaux Johnson at the 2015 SFA symposium in NOLA. This was really good. Dan said it was the best red beans and rice he's ever had.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.