Ingredients
- 2 pounds Villari Brothers Smoked Turkey Necks
- 4 Tablespoons Canola Oil
- 2 Cups Diced Spanish Onions
- 2 Cups Diced Green Bell Peppers
- 2 Cups Diced Celery
- 6 Cloves Garlic, chopped
- 1/2 cup Chopped Parsley
- 1/2 Gallon Chicken Stock or Broth
- 1 Cup Dark Roux
- 1 Tablespoon Cayenne Pepper
- Sea Salt and Ground Black Pepper to taste
- 1 teaspoon of Tabasco Hot Sauce
- Sprinkle of Gumbo Filé Powder
Directions
- Heat Oil in a large Dutch Oven over medium-high heat. Once hot, add the Onions, Bell Peppers, and Celery. Sauté until the Onions turn translucent (about 5 minutes).
- Add the Garlic and the Parsley, and stir until combined (about 1 minute).
- Add the Turkey Necks and cook until all the vegetables begin to brown and soften (about 8-10 minutes).
- Add enough Chicken Stock or Broth to the pot to cover all the Smoked Turkey Necks, and scrape the bottom to loosen the brown bits of flavor.
- Add the Cayenne and stir to combine. Add the roux and stir. Continue stirring while bringing the gravy to a boil then lower heat to a simmer. Cover the pot and let it simmer for an hour.
- Uncover and skim any excess oil from the surface. If you want the Sauce thinner, add more stock. For thicker Sauce, add more Roux. Add salt and pepper to taste.
- Cover the pot and simmer for an additional 20-30 minutes.
- Season to taste with Gumbo Filé Powder and Hot Sauce.
- Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onions.
