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Receta Backwoods Gumbo

by Global Cookbook

Ingredientes

2 lb Chicken gizzards, cut into 1/2-inch dice 2 lb Turkey or possibly chicken necks 4 Tbsp. Peanut oil or possibly lard 4 Tbsp. Flour 4 x Ribs celery, minced 1 lrg Yellow onion, minced 1 x Sweet bell pepper, minced 3 x Cloves garlic, minced fine 1 can (14.5-ounce) whole tomatoes, crushed with your hands

1 tsp Whole thyme leaves 1 tsp Whole basil leaves 3 whl bay leaves 2 Tbsp. Gumbo file pwdr 2 Tbsp. Worcestershire sauce 1 tsp Tabasco 1 tsp Salt 1/4 tsp Fresh grnd black pepper 1 lb Smoked warm sausage

Direcciones

1. 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-qt stockpot and add in 3 to 4 qts of water. Cover and simmer till tender, about 2 hrs. Set aside to cold.
2. Heat a large black frying pan and add in the oil and flour. Stir over medium heat till the mix becomes a peanut-butter- colored roux, about 10 to 15 min. Add in the celery, onion, green pepper, garlic, and tomatoes and cook, stirring all the time, till almost tender. Stir in the remaining ingredients except the sausage and the rice and simmer a few min till thickened.
3. Strain the necks and gizzards from the kettle, reserving the broth. Place the poultry pcs and the vegetable mix in the kettle, along with 2 qts of the reserved broth. Stir over medium heat till the mix thickens. Simmer for 30 min. Cut sausage into 1-inch pcs. Add in the sausage and cook for an additional 15 min.
4. Serve over 1/4 c. of cooked long-grain rice in each bowl.

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