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[quote=Anonymous]Gumbo

"The Frugal Gourmet" Jeff Smith's Backwoods Gumbo

2 lbs chicken gizzards, cut into 1/2-inch dice
2 lbs turkey necks or chicken necks
4 T. peanut oil (Grandma used lard)
4 T. flour
4 ribs celery, chopped
1 lg yellow onion, peeled and chopped
1 green sweet bell pepper, seeded and chopped
3 cloves garlic, peeled and chopped fine
1 can (14.5 oz) whole tomatoes, crushed with your hands
1 tsp. whole thyme leaves
1 tsp. whole basil leaves
3 whole bay leaves
2 T. filé powder
2 T. Worcestershire sauce
1 tsp. Tabasco sauce or Louisiana hot sauce
1 tsp. salt
1/4 tsp black pepper, or to taste
1 lb. smoked hot sausage, cut into 1-inch pieces
3 to 4 c. cooked long-grain rice
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. Add the sausage and cook for an additional 15 minutes.

Serve over 1/4 cup of cooked rice in each bowl.

Serves 8 to 10.

[/quote]

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