Smokey Turkey and Crab Filé Gumbo

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.