Turkey Neck Gumbo Recipe

Introduction

Ingredients

• 6 turkey necks
• 1 cup all-purpose flour
• 1 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon file powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 8 cups chicken stock
• 1 pound andouille sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• Hot cooked rice, for serving

Instructions

1. Preheat the oven to 375°F.
2. Place the turkey necks on a baking sheet and season them with salt and pepper. Roast them in the oven for 45 minutes, or until they're browned and cooked through. Remove them from the oven and set them aside.
3. Meanwhile, make the roux by whisking together the flour and vegetable oil in a large pot over medium-high heat. Continue stirring the roux until it's the color of milk chocolate, about 20 to 30 minutes.
4. Add the onion, bell pepper, and celery to the pot and cook for 5 to 7 minutes, or until the vegetables are softened.
5. Add the garlic, bay leaves, thyme, oregano, paprika, file powder, Worcestershire sauce, salt, and cayenne pepper to the pot. Stir well to combine.
6. Gradually add the chicken stock to the pot, stirring constantly to prevent lumps. Bring the gumbo to a simmer and cook for 30 minutes, or until the broth is thickened.
7. Add the cooked turkey necks and andouille sausage to the pot and cook for an additional 30 minutes.
8. Add the shrimp to the pot and cook for 5 to 7 minutes, or until the shrimp are pink and cooked through.
9. Stir in the chopped parsley and green onions.
10. Serve the gumbo over hot cooked rice.

Nutrition

• Calories: 536
• Protein: 29g
• Fat: 34g
• Carbohydrates: 26g
• Fiber: 2g
• Sugar: 4g
• Sodium: 1601mg

Conclusion