2 lbs Jody Maroni’s Louisiana Boudin Hot Links (cooked and sliced)
2 cups dry black turtle beans
7 cups lightly salted water
cooked beans in boiling water until tender
4 onions, chopped
4 celery stalks, chopped
1 bell pepper, chopped
7 garlic cloves pressed
1 cup cooking oil
1 cup flour
2 quarts broth (chicken or vegetable)
1/4 cup Worcestershire sauce
salt to taste
generous amount of black and red pepper
1/4 tsp. thyme
3 cups cooked rice (white or brown)
1 tbsp. file
1 cup fresh parsley cut finely with scissors
1/2 cup finely sliced green onion tops
1/2 cup finely chopped fresh tomato

In 5 quart saucepan make a dark brown roux using oil and flour. When it’s almost burning add chopped ingredients and stir keeping heat low. Cook and stir vegetables until they seem to blend into roux. Add broth and Worcestershire and then sausage. Season with salt, peppers and thyme. Add drained beans to soup, cover and simmer for 30 minutes adding bean broth as needed to maintain soup consistency. After 30 minutes add file and let cook for 3 or 4 minutes to bind gumbo. Just before serving stir in parsley and green onion and serve over dollop of rice with chopped tomato. Serve with cornbread and beer. Serves 8-10.

Per serving: 196 calories, 3 g fat, 5 mg cholesterol