- 1 yellow onion, chopped
- 1 bunch green onions
- 2 bell peppers, chopped
- 1 lb. cut okra
- 1 ½ cups lard
- 1 lb. turkey necks
- ½ lb. chicken giblets
- 1 ½ cups flour
- Water
- 4 gumbo crabs, split
- 1 tsp. cayenne pepper
- 1 Tbsp. file powder
- Salt 1 lb. peeled shrimp
In a stock pot, cook the onion, bell pepper and okra in 1 Tbsp. lard until nearly all the moisture is cooked out.
Remove and reserve the cooked vegetables.
Season the turkey necks and giblets liberally with salt and brown in the hot lard.
Remove and reserve the cooked meats.
Add the remaining lard. Once it is melted and hot, add the flour and stir continuously over medium high heat until the color of dark chocolate.
Add the cooked vegetables and meats along with enough water to cover by about six inches of water (or stock) and bring to a boil.
Add the crabs, cayenne pepper and file powder and simmer for one hour then add the shrimp about ten minutes before serving.
Add more file powder to thicken “Until it’s as ropy as you like it.”
Serve over rice.
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