Turkey Neck Gumbo

In a Cast Iron Pan or Dutch oven over medium-low heat combine the flour and peanut oil whisk until the flour and oil are smooth and your roux is blonde. Switch to a wooden spoon and continue stirring your roux until a dark roux is achieved. Set roux to the side. Remove the hot sausage and set to the side.

In a large, wide pot (must hold at least two gallons) sauté the andouille over medium-high heat in a small amount of oil until you have some caramelization and crispy edges. Remove the andouille and set to the side, leaving the fat in your pot.

Next, add the onions, poblanos, celery, garlic and spices to the fat in the pot and sweat until tender over medium heat. Once tender turn heat down to low.

Carefully add your roux to your vegetables. This will create steam so go slowly and stand back.

Add 3 quarts of your stock and your turkey neck braising liquid if using. Bring up to a simmer and cook until it begins to thicken. A dark gumbo doesn’t need to be very thick, but it should briefly coat your spoon before dripping and have a pleasant weight on your palate when you taste it.

Add the Andouille and Turkey Necks, adjust seasoning as desired and more stock to thin if necessary.

Serve it with Potato Salad like we do, or rice, and plenty of green onions.