Smoked Turkey Neck Gumbo

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  • 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


  1. 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).
  2. Add the Garlic and the Parsley, and stir until combined (about 1 minute).
  3. Add the Turkey Necks and cook until all the vegetables begin to brown and soften (about 8-10 minutes).
  4. 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.
  5. 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.
  6. 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.
  7. Cover the pot and simmer for an additional 20-30 minutes.
  8. Season to taste with Gumbo Filé Powder and Hot Sauce.
  9. Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onions.

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