Thursday, January 01, 2004
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.
Nutrition Facts:
Gina Pearson- Higher Dimensions