| Ingredients: 1 lb Andouille Sausage 1 Dungeness Crab, par cooked 1/2 gallon Peppers, Red, Yellow and Green, rough chop 1/2" 2 cups Tomatoes, diced 3 cups Okra, sliced 1/2" 2 Tbsp + 1 tsp Spice Mix |
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 1. Slowly add roux to the stock, a few
spoons at a time. Cook and stir for about 5 minutes between each addition until all the
roux is added. |
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2. Allow to simmer 30-50 minutes,
allowing the flavors to marry and develop. |
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3. When the turkey is done, remove it
from the stock pot. Allow to cool, remove skin and bones; dice into 1/2" cubes
and reserve. |
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4. Remove the ham hocks from the stock
pot. Allow to cool, discard skin and bones; dice into 1/2" pieces and reserve. |
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 5. Cut the Andouille sausage in half
lengthwise, then slice in 1/2" half-moons. In a few drops of oil, roast the
sausage at 300 degrees F. to render the fat and carmalize the surface. |
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6. Clean the crab of the cover and
lungs. Crack the crab and cut into edible pieces. Reserve. |
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7. Sauté the peppers, tomato, okra and
season with the spice mix. |
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8. Add the sautÈed vegetables to the
stock. |
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9. Stir in diced turkey, crabmeat,
diced ham and sausage to the stock. |
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10. Turn off heat and cover for 5
minutes. |
