Smoked Turkey Neck Gumbo
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • 4 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • ½ cup chopped flat-leaf parsley
  • 24 (about 4-inches long) smoked turkey necks
  • 2 pounds smoked pork sausage, cut into 1-inch pieces
  • 12 cups dark chicken stock, plus water if needed (see Dark Chicken Stock recipe)
  • 1 tablespoon cayenne pepper
  • 1 cup dark roux, plus more if needed (see Dark Roux recipe)
  • Kosher salt and freshly ground black pepper to taste
  • Dash of hot sauce
  • 8 cups cooked long-grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
Instructions
  1. In a large cast-iron pot with lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until combined. Add the turkey necks and sausage, and sauté just until all the vegetables begin to brown, about 8 minutes. Add enough chicken stock to the pot to cover all the turkey necks and vegetables, and scrape the bottom to loosen the brown bits of flavor.
  2. Season with cayenne and stir to combine. Add the roux and stir. Bring the pot to a boil and then lower the heat to a simmer. Cover the pot and let it cook for 1 hour.
  3. Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer yours thinner, add more stock. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.
  4. Sample the finished gumbo and season with hot sauce to taste. Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops.
Notes
My turkey necks come pre-sliced into shorter lengths, so if yours are longer, I recommend cutting them into 4-inch-long pieces. If you can’t find your turkey necks already smoked, then smoke your own over hickory wood for 1 hour (follow your smoker’s instructions). Turkey necks tend to be messy, bone-sucking fare, but they are addictive. I recommend 4 necks per serving. Don't want to make your own roux from scratch; buy Rox's Roux at our Shop site.
Recipe by Acadiana Table at https://www.acadianatable.com/?p=14425