This recipe makes about 8-10 gallons of gumbo. scale it down for smaller pots...
5 lbs. dried red kidney beans
3 lbs. Andouille sausage
3 lbs. Smoked sausage
3 lbs. Smoked ham
3 lbs. Heavy sugar smoked turkey necks*
2 Bay leaves
~ 1 1/2 gallons of Ham Stock
10 large Vidalia onions, chopped
4 large bell peppers, chopped
1 bunch celery, chopped
1 cup chopped garlic
6 bunches green onions, chopped
1 bunch fresh parsley, chopped
Louisiana Hot Sauce
Salt and black pepper to taste
6 cups plain white flour
6 cups peanut oil**
Place beans in a large 4 gallon stock pot and rinse them with cold water 2-3 times. Add enough water to the pot to cover the beans with 2-3 inches of water and let soak overnight (at least 12 hours).
Make a dark brown Roux in a 12 qt. cast iron pot ahead of time.
Drain soaking water from pot of beans and refill (Ham stock is preferred here) to 2-3 inches above beans, add bay leaves. In a 10 or 15 gallon cast iron pot, skim ¼ cup of oil from settled roux and lightly fry turkey necks on medium high heat. Remove turkey necks and add to pot of beans, reserving oil in pot for later use. Bring beans to a rolling boil and allow to cook thirty minutes, stirring occasionally to avoid scorching. Reduce to a simmer and cook approximately one hour or until beans are tender. Stir from time to time, as beans will settle to the bottom of the pot as they cook. When beans are tender, remove from heat and allow to cool. In a blender, puree about ¾ of the whole beans and return to the pot. Set aside. In the same black iron pot used to fry turkey necks, fry andouille, sausage and ham until brown on medium-high heat. When the meats are brown, add onions, bell peppers, celery, and garlic (add more oil from roux if needed). Saute' 25 to 30 minutes until vegetables are wilted. Add prepared beans. Blend well and cook 15 minutes or until mixture has reached a rolling boil. Pour off or skim remaining oil from top of roux (the oil can be saved to make another roux at a later date if desired) and add 5 cups of settled roux to pot. Boil an additional 5 – 10 minutes until roux is well incorporated into mixture. Reduce heat to a simmer and cook 1 hour, then add green onions and parsley. Continue cooking for 15 minutes. If gumbo is not thick enough at the point, add remaining roux. if it's too thick, add more stock or water. Cook 15 more minutes or until gumbo is creamy and remaining whole beans are done. Season to taste with salt, pepper and Louisiana Hot Sauce. Serve over white rice and enjoy.
Gumbo file' is optional-some like it with redbean gumbo...
*The smoked turkey neck bones are essential to the gumbo. They provide the stock necessary to flavor the gumbo. I sometimes substitute duck stock (made from de-breasted duck carcasses) and any remaining duck meat, along with turkey stock (made from the remains of Thanksgiving’s turkey carcass) and any remaining turkey meat. If smoked turkey necks are not available, smoked turkey or chicken drumsticks will do. I also like ham stock from holiday hams...
**If peanut oil is not available, vegetable oil will do.