Ingredients:
1 cup vegetable oil
2 medium onions (diced)
2 pounds of your favorite smoked turkey necks (if you are looking for a good one, try Spuddy’s in Vacherie)
1 pound of Veron’s large andouille (skin/casing removed, cut into slices to your desired thickness.)
1 cup Gold Medal Wondra flour
1 gallon of water
2 level tablespoons of LeMoine’s “Season-Um-Up” or your favorite Cajun/Creole seasoning
1 teaspoon of salt
½ teaspoon of black pepper
½ teaspoon of cayenne pepper
½ teaspoon of granulated garlic
3 tablespoons of chicken flavored bouillon (powder or granules) Maggi or Knorr or your favorite brand
¼ cup of dried parsley flakes
3 tablespoons of Kitchen Bouquet
4 pounds of boneless/skinless chicken thighs (cut into pieces, about three pieces per boneless thigh)
Prep:
Combine LeMoine’s, salt, black pepper, cayenne pepper, granulated garlic, chicken bouillon and parsley flakes in a measuring container. Dice the onions, slice the Veron andouille and cut the boneless chicken thighs into pieces. Your smoked turkey necks should be cut by your grocer/smokehouse beforehand. Have a bottle of Kitchen Bouquet handy and a measuring cup and spoon nearby. Have your oil, flour and water pre-measured and readily available.
1. Add the oil to a 4 gallon pot and turn heat to medium high. After the oil begins to heat up, (about 3 to 5 minutes,) add the diced onions. Sauté until the onions soften and wilt.
2. Now add the smoked turkey necks and andouille to the pot and sauté for an additional 5 minutes, stir often.
3. Add the flour and stir well to incorporate into the mixture. Stir continuously for 3 to 5 minutes and be sure to evenly stir the bottom of the pot to prevent scorching. Sticking will occur, but again, be careful not to scorch.
4. Turn the heat to high and add the water and seasonings. As the gumbo heats up, stir evenly to remove the sticking from the bottom of the pot.
5. As the gumbo reaches the boiling point, add the kitchen bouquet and stir well to blend.
6. Allow your gumbo to boil for about 5 minutes, then, reduce the heat to medium/low and simmer for about 1 hour. Check the turkey necks for tenderness and when you are satisfied, return the gumbo to a boil.
7. Now carefully add the boneless chicken thighs to the gumbo and stir well.
8. Return the gumbo to a boil, then, allow a controlled boil for about 5 minutes.
9. Now, turn off the burner and allow the gumbo to stand for about ½ hour to 1 hour. Stir periodically.
10. Skim all oil that accumulates on the surface.
Serve over white rice in your favorite gumbo bowl.
NOTE: If you would like to purchase Veron Andouille or Smoked Sausage or Martin products in your area, call Buggy at 225 806 0988 or e-mail him at buggy@riverparishfoods.com.
