| 2 lb Chicken gizzards, cut into 12-inch dice | | 2 lb Turkey or chicken necks | | 4 tbl Peanut oil or lard | | 4 tbl Flour | | 4 x Ribs celery, chopped | | 1 lrg Yellow onion, chopped | | 1 x Sweet bell pepper, chopped | | 3 x Cloves garlic, chopped fine | | 1 can (14.5-oz) whole tomatoes, crushed with your hands | | 1 tsp Whole thyme leaves | | 1 tsp Whole basil leaves | | 3 whl bay leaves | | 2 tbl Gumbo file powder | | 2 tbl Worcestershire sauce | | 1 tsp Tabasco | | 1 tsp Salt | | 1/4 tsp Fresh ground black pepper | | 1 lb Smoked hot sausage |
| | 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 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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