Tim Marks with Gumbo Cook-Off

Tim’s Backyard Gumbo

Tim’s Backyard Gumbo

• 1 jar dark Roux (substitute homemade roux if desired)
• Season-all of choice (cayenne, paprika, white pepper, granulated garlic, salt, etc.)
• 2 large onions
• 1 large bell pepper
• 2 stalks celery
• 1 bunch onion tops
• 1 Parsley
• 4 cloves of garlic
• 3 lbs chicken (Your choice, hens take longer. If use boneless, add 3-4 chicken backs when smoked meat is added to enhance flavor and add consistency –take out before serving).
• ½ lb chicken livers
• ½ lb chicken gizzards
• ½ lb chicken hearts
• 2 lbs smoked tasso
• 2 lbs smoked sausage
• 1 lb smoked andouille
• 1 lb smoked turkey necks

Preparation:
Night Before: To marinate meats: Cut chicken as desired. Coat all sides with selected seasoning. Add 1 clove garlic minced, mix, and refrigerate in sealed container overnight. Clean organ meats well (livers, gizzards, hearts). Add 1 clove garlic minced, mix and refrigerate in separate sealed container overnight.

Cooking Day:
Chop onions, bell pepper, and celery. Cut tasso, sausage, and andouille into bite size pieces. Turkey usually come in about 2 inch pieces and are harder to cut, so can be left as sold.

In 16 quart pot, sautee 5-6 small pieces of smoked tasso, onions, bell pepper, celery, and remaining garlic in small amount of olive oil. Once vegetables are tender and onions begin to clear, add water until about halfway full and bring to a rolling boil. Slowly stir in about dark roux. Watch closely, once roux is added tends to boil over easier. Let mixture continue to boil until roux fully dissolved, then add organ meats (hearts, gizzards, livers) and smoked meats (sausage, tasso, andouille, turkey necks). Bring to boil again and continue slow boil for about 30 minutes. Add poultry and boil for another 30-40 minutes or until fully cooked and tender, but not falling apart. Skim top with ladle to remove excess grease. Serve over rice, garnished with finely chopped onion tops and parsley.
Serves approximately 14-16 people, or 8-10 Cajuns.