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Turkey Leg-bone Gumbo©
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-turkey neck
-all the leff over tru-hurkey & stuffin’ ya got
-large pot of watra
-1/4 cup of dissolved bouillon or 1 cup of chicken stock
-1 lb each currots an celery (chopped an whole mixed)
-1/2 cup chopped okra
-1/4 cup each of red, yellow, and green pepppas
-at least 3 onions (quartered)
-5 cloves of gerlic (peeled an diced)
-1/2 cup mushrooms-some chopped, some whole
-1/4 cup worcestershire sauce
-1 tablespoon crushed red peppa
-1 tablespoon paprika
-2 teaspoons cayenne peppa
-4 small red potots (sliced an whole)
-any other vegables ya got
-1/2 cup cooked white rice
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fuirse, berl the pot of watra. once it’s berlin’, turn the heat down low. then
you gwina add that turkey neck that ya pulled out of the turkey an you dint
know what else to do with it. at this point, toss in yo currots, celery, an all
the other vegables, includin all ya onions. add the spices such as crushed red
peppa, cayenne, an paprika. now ya wanna put in about ¼ of the already
cooked turkey, bones an all, that ya had leff over, an stir in leff over stuffin,
bouillon, worcestershire sauce. ya should be gettin a nice rich color to the
whole thing. add rice. last, put in the gerlic, mushrooms, an potots an let it
all simmer in it’s own stuff for about 1 hour. you can feel free to add some
other ingredients cause the general johnson rule for gumbo ingredients is like
this: if ya cain’t make love to it, throw it in the gumbo. the key to the gumbo
is to let it simmer an soak for a good while. this gumbo can go in the freezer
when you done an you can re-heat it an continually add to it when the pot get
low. ok.
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Got a question for Chef Johnson? Some feedback on the show? Wanna git yourself some dat HOT Johnson sauce? We wanna hear from ya!
ok@chefjohnson.com
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