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1
A fellow from the bayous of Louisiana came running up to me in an airport and shouted out a set of ingredients.
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2
He then explained it was a backwoods gumbo, the kind his grandma made for him when he was a boy.
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3
This is not as complex as a normal gumbo and therefore is easy to make.
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4
It is a good and Place the gizzards and necks in a 12-qt stockpot and add in 3 to 4 qts of water.
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5
Cover and simmer till tender, about 2 hrs.
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6
Set aside to cold.
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7
Heat a large black frying pan and add in the oil and flour.
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8
Stir over medium heat till the mix becomes a peanut-butter- colored roux, about 10 to 15 min.
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9
Add in the celery, onion, green pepper, garlic, and tomatoes and cook, stirring all the time, till almost tender.
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10
Stir in the remaining ingredients except the sausage and the rice and simmer a few min till thickened.
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11
Strain the necks and gizzards from the kettle, reserving the broth.
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12
Place the poultry pcs and the vegetable mix in the kettle, along with 2 qts of the reserved broth.
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13
Stir over medium heat till the mix thickens.
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14
Simmer for 30 min.
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15
Cut sausage into 1-inch pcs.
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16
Add in the sausage and cook for an additional 15 min.
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17
Serve over 1/4 c. of cooked long-grain rice in each bowl.
