Ingredients
- 4 Tablespoons Canola Oil
- 2 cups Diced Spanish Onions
- 2 cups Diced Green Peppers
- 2 cups Diced Celery
- 6 Cloves Garlic, chopped
- 1/2 cup Fresh Italian or Flat Leaf Parsley, chopped
- 2 pounds of Smoked Turkey NeckBones
- 1/2 Gallon Chicken Stock or Chicken Broth
- 1 cup Dark Roux
- 1 Tablespoon Cayenne Pepper
- Sea Salt and Fresh Ground Black Pepper to taste
- 1 teaspoon Tabasco Hot Sauce
- Sprinkle of File Powder
Directions
- In a Large Dutch Oven over Medium-High Heat, add the oil. Once hot add the Onions, Peppers, and Celery. Sauté until the onions turn translucent; should take about 5 to 7 minutes.
- Add the Garlic and Parsley, stir until combined, about one minute.
- Add the Smoked Turkey Necks and cook just until all the vegetables begin to soften and turn slightly brown; about 8 to 10 minutes.
- Add enough Chicken Stock to cover the Smoked Turkey Neckbones and scrape the bottom to loosen the brown bits of flavor.
- Add the Cayenne and stir to combine. Add the roux and stir. Continue to stir while bringing the gravy to a boil. Then lower the heat to simmer. Cover the pot and let it simmer for about one hour.
- Uncover and skim the surface of any excess oil. Stir and decide if you want it thinner or thicker. (Thinner add more stock, Thicker add more roux). Add salt and pepper to taste.
- Cover the pot and simmer for 20 to 30 minutes.
- Sample the finished Gumbo and season with File Powder and Hot Sauce.
- Ladle the Gumbo into Large Bowls over cooked white rice, and Garnish with Sliced Green Onions or Chives.
- Smoked Turkey Neckbones are a Messy Treat that becomes Addictive.
