This is dark-roux gumbo, with a couple of twists. It uses blackened-and-braised turkey necks (a recipe for which is included separately below), and it includes poblano rather than green bell peppers. See the Notes section for some excellent tips on executing this recipe.

It comes to us courtesy of Amarys Koenig-Herndon and Jordan Herndon of Palm & Pine, on N. Rampart near Bienville in the French Quarter.

Check out four other Gumbo recipes on wwoz.org.

For The Turkey Neck Gumbo:

Ingredients:

2.5 cups all-purpose flour
1.75 cups peanut oil
1.4 lbs. andouille, casing removed & large diced
1.5 lbs. braised turkey neck meat, picked from the bones (see below)
1.4 lbs. yellow onion, medium dice
1 lb. poblano peppers, medium dice
10 oz. celery, medium dice
1.6 oz. garlic, finely chopped
1 bay leaf
½ tsp. dried thyme
½ tsp. cayenne
1 tsp. black pepper
3-4 quarts of chicken stock

Instructions:

1. 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.

2. 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.

3. 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.

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

5. 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.

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

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

Notes:

1. A recipe for our blackened & braised turkey necks follows. If you opt to use other turkey meat or smoked turkey necks to save yourself some time, you will need to increase the amount of seasonings in the gumbo and use that 4th quart of stock.

2. If you can use a dark chicken stock this will contribute to the depth of flavor and color in your gumbo. A dark stock is achieved by roasting the bones and vegetables used and letting the stock go for about 12 hours.

3. Your roux is the foundation of your gumbo, if you are not experienced with roux do your dark roux homework before taking on this recipe!

For The Blackened & Braised Turkey Necks:

Ingredients:

5 lbs. turkey necks
¼ cup blackening seasoning
½ lb. smoked onions, sliced
2 poblanos, sliced
4 stalks of celery, cut in 2” chunks
1 head of garlic, cut in half across
1 jalapeño, sliced
2 lager beers
¼ oz. fresh thyme
1 bay leaf
1 tsp. black peppercorns
2 cups chicken stock

Instructions:

1. Season the Turkey Necks with Blackening Seasoning and sear hard on all sides in a Cast Iron Pan or Dutch Oven.

2. Add remaining ingredients and braise covered tightly at 350 degrees for 2.5-3.5 hours until necks are tender, and meat pulls from the bones.