Side Pannel
Backwoods Gumbo
Ingredients List
- 2 lb Chicken gizzards; cut into
- -1/2-inch dice
- 2 lb Turkey or chicken necks
- 4 tb Peanut oil or lard
- 4 tb Flour
- 4 Ribs celery; chopped
- 1 lg Yellow onion; chopped
- 1 Sweet bell pepper; chopped
- 3 Cloves garlic; chopped fine
- 1 cn (14.5-oz) whole tomatoes;
- -crushed with your hands
- 1 ts Whole thyme leaves
- 1 ts Whole basil leaves
- 3 Whole bay leaves
- 2 tb Gumbo file powder
- 2 tb Worcestershire sauce
- 1 ts Tabasco
- 1 ts Salt
- 1/4 ts Fresh ground black pepper
- 1 lb Smoked hot sausage
Directions
A fellow from the bayous of Louisiana came running up to me in an airport
and shouted out a set of ingredients. He then explained it was a backwoods
gumbo, the kind his grandma made for him when he was a boy. This is not as
complex as a normal gumbo and therefore is easy to make. It is a good and
frugal meal.
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. Cut sausage into 1-inch pieces. Add the
sausage and cook for an additional 15 minutes.
Serve over 1/4 cup of cooked long-grain rice in each bowl.
and shouted out a set of ingredients. He then explained it was a backwoods
gumbo, the kind his grandma made for him when he was a boy. This is not as
complex as a normal gumbo and therefore is easy to make. It is a good and
frugal meal.
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. Cut sausage into 1-inch pieces. Add the
sausage and cook for an additional 15 minutes.
Serve over 1/4 cup of cooked long-grain rice in each bowl.
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