There are so many ways to cook gumbo so please make any adjustments you find necessary so that it’s to you and your family’s liking adding or omitting ingredients you may or may not want. The main thing is to make your roux properly and season well. ENJOY!
Edited to include turkey necks:
If you are going to make it with the turkey necks, wash then season them with salt, pepper, garlic and onion powder. What I do is wrap them tightly in heavy foil then place them in a preheated 400° oven for about an hour.
(I personally don’t like to boil meat as I believe flavor is lost by doing so) Go ahead and boil them if that’s your preference.
You can also use the turkey necks AND chicken if you like.
For some people, the very first thing they do is make the roux, I like to prep several other things before doing so but do what works for you….JUST BE SURE TO MAKE THE ROUX AND TAKE YOUR TIME DOING SO!
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