• For Roux, in heavy-bottom Dutch oven combine equal parts oil and flour. Cook over medium-high heat, stirring constantly until it turns color of caramel, approximately 30 minutes. DO NOT BURN!
• Add chicken stock while whisking briskly. Simmer over medium-low heat.
• Peel (save shells) and devein shrimp. In separate bowl mix shrimp, olive oil, Weeziana Girl
and garlic powder. Cover and place in refrigerator.
• Place shells in small saucepan and fill with water until covered. Once boiling, turn down to
low simmer. Cook 15-20 minutes. Add stock only, to Dutch oven.
• Now for the Coup De Grâce, a.k.a. Secret weapon, a.k.a. Smoked Turkey Legs! Special Thanks
to T-Peg, for upping my Gumbo game by showing me the beauty that is smoked turkey and
smoked oysters. Delish!
• Add dried shrimp and smoked oysters.
• Increase heat to medium.
• Chop then add onions, celery, bell peppers, fresh garlic and garlic powder.
• While flavor tango commences in Dutch oven, rough chop chicken thighs into bight-size
chunks, season with remaining Weeziana Girl, garlic powder and 1 tablespoon of olive oil.
• Heat remaining tablespoon of oil in large skillet over medium-high heat. Add seasoned
chicken thighs and sausage, stirring often until well browned, about 10 minutes. Once
removed from pot, set aside to cool while proceeding to sauté shrimp for 7 minutes. Set
• The longer you cook, the better! Reduce heat to medium-low and allow to simmer,
uncovered for 2 hours.
• Once 1 hour of cook-time remains, add diced Tasso, browned chicken thighs and sausage,
parsley and green onions (or as we Louisiana folk call them, Onion Tops).
• Prepare rice, according to directions.
• By now, smoked turkey legs are “fall-off-bone ready.” Remove from pot with slotted spoon.
Detach delectable chunks of meat from skin, center bone and smaller bone chards.
Reintroduce meat chunks to Dutch oven. Discard scraps.
• Once ½ hour of cook-time remains, add Crab legs and sautéed shrimp.
• Enjoy as is or spoon over cooked rice.