Port Arthur Style Gumbo with Smoked Turkey

Ingredients: 

1 cup vegetable oil

1 cup AP flour

1 cup orange bell pepper, small diced

1 cup green bell pepper, small diced

1 cup celery, small diced

3 cups of onion

4 tb finely chopped parsley 

2 smoked turkey legs

1 lb smoked turkey necks

3 links of boudin

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Instructions

​​Smoked Turkey Broth

Placed smoked turkey legs and necks in an 8 qt pot and add 5 qts of water. Cook until the leg meat falls off the bone, roughly 1.5 hours on medium low heat.

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Cooking Boudin

Place Boudin in a pan with a small layer of water for steaming. Allow to cook on low heat with the top on. should be fully heated in about 6 minutes. Microwave method: wrapped in a moist paper towel, microwave for 3 minutes. 

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Gumbo

Place a 12 qt pot on medium low heat. Add vegetables oil and AP flower and whisk until it starts to become a roux. 

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The roux for this is really a blonde roux so after you get everything mixed and cook for about 2 minutes, you are going to add all your vegetables and start cooking them in the roux. 

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For Serving

Uncase Boudin and place inside of the bowel. Top with gumbo and enjoy!