Backwoods Gumbo
Nutrition
Calories: 1243.18 kcalCarbohydrates: 135.92 gProtein: 79.54 gFat: 38.82 gSaturated Fat: 11.05 gCholesterol: 238.13 mgSodium: 1154.37 mgFiber: 3.46 gVitamin A: 14.6845 IUCalcium: 123.49 mgIron: 12.31 mg
Ingredients
- 2 lbs chicken gizzards cut into 1/2-inch dice
- 2 lbs turkey necks or chicken necks
- 4 tbsp peanut oil Grandma used lard.
- 4 tbsp flour
- 4 ribs celery chopped
- 1 large yellow onion peeled and chopped
- 1 green sweet bell pepper seeded and chopped
- 3 cloves garlic peeled and chopped fine
- 1 can 14-1/2 ounces whole tomatoes, crushed with your hands
- 1 tsp whole thyme leaves
- 1 tsp whole basil leaves
- 3 whole bay leaves
- 2 tbsp file powder
- 2 tbsp Worcestershire sauce
- 1 tsp Tabasco
- 1 tsp salt
- 1/4 tsp freshly ground black pepper or to taste
- 1 lb smoked hot sausage cut into 1-inch pieces
- 3 - 4 cups cooked long-grain rice
Instructions
- Place the gizzards and necks in a 12-quart stockpot and add 3 to 4 quarts of water. Cover and simmer until tender, about 2 hours. Set aside to cool.
- Heat a large black frying pan and add the oil and flour. Stir over medium heat until the mixture becomes a peanut-butter-colored roux, about 10 to 15 minutes. Add the celery, onion, green pepper, garlic, and tomatoes and cook, stirring all the time, until almost tender. Stir in the remaining ingredients except the sausage and the rice and simmer a few minutes until thickened.
- Strain the necks and gizzards from the kettle, reserving the broth. Place the poultry pieces and the vegetable mixture in the kettle, along with 2 quarts of the reserved broth. Stir over medium heat until the mixture thickens. Simmer for 30 minutes. Add the sausage and cook for an additional 15 minutes.
- Serve over 1/4 cup of cooked rice in each bowl.