1 smoked turkey carcass or 6 smoked turkey legs1 whole chicken, cut up and skinned 1 package freeze-dreid shrimp 2 king crab legs 2-3 medium yellow onions, chopped fine 2 bunches green onions, chopped 1/2 cup fresh parsley, chopped 2-3 tablespoons minced garlic 2 packages Zatarain's Gumbo Mix 2-3 Tablespoons Mrs. Dash, table blend 2-4 Tablespoons sea salt, to taste 1/2-1 teaspoon ground black pepper Savoie's Roux-( 1/2 jar paste or equal amount of powder prepared according to label) 1 teaspoon gumbo file Water to fill 8 1/2 quart soup pot Steamed white rice
Place all ingredients except king crab legs, gumbo file and rice in 8 1/2 quart stock pot over medium high heat. Bring to boil, stirring periodically. reduce to medium low heat and simmer all day, stirring occasionally. De-bone broth if desired. Approximately 30 minutes prior to serving add crab legs and gumbo file. Serve broth over steamed rice with crackers or garlic cheese bread.
Gina Pearson- Higher Dimensions
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