| Ingredients: 1 1/2 gallons Fish Fume 1 1/2 gallons Dark Turkey Stock 2 Smoked Ham Hocks 5 Onions, rough chop 1/2" Oil, as needed 6 Poblanos, cut 1/2" 4 Jalapenos, cut in half 1 1/2 lbs Okra, sliced 1/2" 12 Roma Tomatoes, quartered 1 Tbsp Spice Mix 1/2 cup File Gumbo Powder |
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 1. Place fish fume, dark turkey stock
and smoked ham hocks in a 5 gallon stockpot. |
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2. Bring to boil and reduce heat to a
simmer. |
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3. Sauté the onions in a small amount
of oil in a cast iron skillet. |
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 4. As the onions begin to turn golden
brown, add the poblanos, jalapenos, okra, tomatoes and spice mix, allowing ample time for
each addition to gain some color and caramelize. |
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5. Sprinkle file gumbo powder onto the
carmelized vegetables and cook gently for 3 minutes. |
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6. Add sautÈed vegetable mix to the
simmering stock. |
