We make our jellies using Mayhaw, Muscadine and all the other wild fruits. We have a very large line of pepper jellies featuring our #1 selling item, "crawfish" jelly.
🤓(FYI: Red Bean Gumbo is popular around Ascension & St. James Parishes, and both Justin Wilson and Chef John Folse have featured it as a recipe for doing something a little different with red beans.) This recipe shows how to make it from scratch, instead of using leftovers.
🍲FOR THE BEANS: (pressure cooker version, you can do stovetop, too). 2 lbs dry red beans, washed 12+ cups water 1 pack Bean Magic seasoning 1 lb sliced smoked sausage 1 tbs hot sauce 1 tsp sugar 1/2 - 1 cup roux skimmed drippings from baked chicken In a pressure cooker, add beans, water, and seasoning. Set for high pressure, 1 hour 30 minutes. (While that's going, bake or smoke the chicken.) At the end of cook time, release after 15 minutes. Set pot to saute. Add sausage, hot sauce, and sugar. Add the skimmed chicken drippings. Stir to warm through. If there's not enough "juice," add up to 4 more cups of water. When the pot is bubbling, stir in roux to thicken to taste. Serve over cooked rice.
🍗FOR THE CHICKEN: Chicken leg quarters Cajun seasoning (Magic Swamp Dust & Smokin' Fryin' Rub are featured) BBQ Wing Sauce Season & bake the chicken at 350 until done. Glaze with BBQ sauce, bake an additional 5 minutes to set sauce. You can brush with extra sauce when finished. Remove chicken from pan and collect drippings in a large cup. Skim off excess oil from top. Add to beans.
