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This is a great gumbo but you have to be brave to try it.
Turkey Neck and Tasso Gumbo
I pk of turkey necks.
I pk of chicken gizzards cleaned and soaked overnight in the fridge in milk.
I or two packs of fresh pork sausage.
1 pack of Tasso
2 large yellow onions(can somebody yell Texas!)
1 bunch of celery(its okay if its a skinny bunch) chop it up leaves and all just cut off the thickest part of the root.
1 large bunch of parsley.
1 cup plain flour
1 cup cooking oil
Tony Chacheres seasoning(to all cajuns just do what maw maw did.)
long grain white rice(Toro Brand is the best Louisiana produces.)
I fix rice by putting it into a pot and for every cup of rice I add a cup and a half of water.Salt it before you cook it.Bring to a rolling bowl and then
cover it with a lid and put the burner on the lowest setting...simmer and leave it alone.If it scorches or makes a crust save the crust to eat with milk and sugar later.
heat up a large dutch oven or pan and place two tablespoons oil in it.Brown all your meat.Don't add these dripping to the gumbo use them later to make dirty rice if you want or free them.
Fill a large stock pot with water half or three forths of the way and put on high to boil.
Begin making your roux by placing the cup of oil in a skillet and adding the flour a bit at a time.Put an old penny by the stove.When the flour is the color of the penny its done.Add this to the boiling water.Be careful as it can really cause deep burns.Let the roux cook for thirty minutes in the boiling water before adding anything else.When its done add the meat but omit the drippings.Then add the veggies and make sure the water is three forths way to the top.I can't remember what size my gumbo pot is but its larger than the largest stock pot I have.That is how much liquid I am talking about.
To season don't measure.Do what the Italians do.Start at one side of the pot and lightly cover the whole top with seasoning and then stir it in.
Cook this for about two hours on medium heat adding water as needed to keep the water level up to three forths.
This is soup.Scoop the rice into soup bowls with an icecream scoop and then fill it with gumbo.
It goes great with potato salad or baked sweet potatos and apple pie.
Note I did not get this recipe off the web but I grew up eating this in South Louisiana.My grandmother did not speak a word of english.We used to be
pointed to the front porch with our bowls.lol...Most people in La don't eat the french bread but make bisquits.We buy french bread at the store.lol.
oh yeah don't forget to put the ac on high and get your pillow because this will knock you out for the afternoon.
btw Gumbo file is mostly used in the Lake Charles/East Texas area (Groves,Port Arther by our cousins)
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