Smokey Turkey and Crab Filé Gumbo
|1-1/2 Gallons fish fume|
|1-1/2 Gallons DARK TURKEY STOCK|
|2 Each smoked ham hocks|
|1/3 Cup Kosher salt|
|2 Teaspoons ground black pepper|
|2 Teaspoons ground white pepper|
|1-1/2 Tablespoons cayenne pepper|
|1-1/2 Tablespoons ground paprika|
|1-1/2 Tablespoons ground cumin|
|1-1/2 Teaspoons chili powder|
|1-1/2 Teaspoons dry mustard|
|1 Teaspoon dry thyme|
|10 onions, rough chop, 1/2"|
|1 Gallon (about 15 peppers), divided peppers, red, yellow, & green, rough chop, 1/2"|
|1/2 Bunch celery, washed, rough chop, 1/2"|
|1 Head garlic, cut in half|
|4 bay leaves|
|As needed oil|
|6 poblanos, 1/2 inch dice|
|4 jalapenos, cut in half|
|1-1/2 Pounds okra, sliced 1/2 inch|
|12 Roma tomatoes, quartered|
|1/2 Cup filé powder (ground sassafras root)|
|2 Cups peanut oil|
|5 Pounds BONE IN TURKEY, separated into thigh, leg and breast|
|3 Cups, divided high gluten flour|
|1/4 Cup garlic, minced|
|1 Pound Andouille sausage|
|1 Dungeness crab, par cooked|
|2 Cups tomatoes, diced|
|3 Cups okra, sliced 1/2 inch|
|2 Cups cooked rice|
|1 Bunch scallions, sliced|
- Place fish fume, turkey stock and ham hocks in a 5 gallon stockpot. Bring to a boil and reduce heat to a simmer.
- For the spice mix, stir together the Kosher salt, peppers, paprika, cumin, chili powder, mustard, and thyme. Reserve.
- Place half of the chopped onions, half of the red, yellow, and green peppers, all of the celery, the garlic head, and bay leaves into a 4" full size streamtable pan to prepare for the roux.
- Sauté the remaining onions in a small amount of oil in a cast iron skillet. As the onions turn golden brown, add the poblanos, jalapenos, okra, tomatoes, and 1 Tablespoon spice mix. Allow ample time for each addition to develop color and caramelization. Sprinkle filé powder onto the caramelized vegetables and cook gently for 3 minutes. Add to the simmering stock.
- Heat the peanut oil in a large flat cast iron skillet.
- Season the turkey with 3 Tablespoons spice mix.
- Mix 1 cup flour with 3 Tablespoons spice mix. Dredge the seasoned turkey pieces in the flour/spice mix, coating it well.
- Gently lower the pieces of turkey into the hot oil. Sear it at a high temperature. When all sides are golden brown, drain and gently lower the turkey into the stock. Gently simmer the turkey until done, about 45-60 minutes.
- Pour off the peanut oil, discard the sediment, return the oil to the pan. Reheat the peanut oil almost to the smoking point. Carefully whisk in the remaining 2 cups of flour. Lower the heat to medium. Whisk the flour into the roux and continue to whisk in a circular motion. The flour will move through a range of colors from hazelnut to brick red to dark brown. When a deep red brown color is reached, carefully pour the hot roux over the prepared vegetable/crab mixture in the steamtable pan, carefully stirring until the sizzling stops. Add the minced garlic and 2 Tablespoons of the spice mix.
- When the turkey is done, remove it from the stockpot. Allow to cool, remove the skin and bones; dice into 1/2 inch cubes. Reserve.
- Slowly add the 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 to the stock pot. Simmer for 30-50 minutes, allowing the flavors to develop.
- Remove the ham hocks and allow to cool. Discard the skin and bones, dice the ham into 1/2 inch pieces. Reserve.
- Cut the Andouille sausage in half lengthwise, then slice in 1/2 inch half moons. In a few drops of oil, roast the sausage at 300 degrees F. to render the fat and caramelize the sausage surface.
- Clean the crab of the cover and lungs. Crack the crab and cut into edible pieces. Reserve.
- Sauté the remaining peppers, tomatoes, okra and season with 2 Tablespoons and 1 teaspoon of the spice mix. Add these vegetables to the gumbo.
- Stir in the crab, diced turkey, diced ham and sausage. Turn off the heat and cover for 5 minutes.
- Ladle the gumbo into serving bowls and finish with a tablespoon of rice and a sprinkle of the sliced scallions.
- Yield is 3.5 gallons. Suggested serving: 6 ounce.
Chef Jan Birnbaum of Catahoula in Calistoga, California. The Catahoula serves Cajun cuisine. The food cost for the Smokey Turkey and Crab File Gumbo is 26.2% for a cup and 27.1% for a bowl. The menu prices are $5.50 for a cup and $7.50 for a bowl of gumbo.
|Calories 190 Calories from Fat 110|
|% Daily Value*|
|Total Fat 12g
|Saturated Fat 2.5g
|Total Carbohydrate 12g
|Dietary Fiber 2g
|Vitamin A 20%
||Vitamin C 80%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
|Calories per gram:|