Was in the mood for something 'different' tonight, so dug out an old cookbook (I generally don't use them, but this one, a 'Frugal Gourmet' cookbook has some really different stuff in it).
Found a recipe for 'backwoods gumbo'. According to the author, Jeff Smith, he was in New Orleans doing a special on cajun cooking when, at the airport some cajun man ran up to him and shouted out the ingredients.
Basically, starts with a stock you make with a couple lbs of chopped chicken gizzards and equal amount of turkey necks. Boil that in 3-4 quarts of water for a couple hours. When done save the 2 quarts of stock, gizzards, and chop the turkey neck meat. Then make a roux in a skillet (you know - cook flour and butter or oil for 10 minutes until its brown and thick) and add chopped garlic, onions, green pepper, celery, and canned tomatoes). Cook until tender then throw back into the stock with the gizzards and turkey neck meat, along with some bay leaves, thyme, basil, ground pepper, salt, worcestershire, and hot sauce. Simmer for 30 minutes, then add a lb of hot sausage chopped into 1 inch lengths. Cook for another 15 minutes or so and serve over rice.
I've only done a taste test so far - but this stuff smells and tastes amazing. A little work putting together, but a very cheap meal. Under $20 for a large stockpot full.
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