Smoked Turkey Neck, Shrimp and Okra Soup

Prep Time: 3 Hours
Yields: 6 Servings

Recipe Courtesy of Charles Arnold


  • 1 (1½–2 pound) package smoked turkey necks
  • 2 pounds shrimp, peeled and deveined
  • 2 pounds sliced okra
  • 2 (14.5-ounce) cans chicken broth
  • 1½ quarts water
  • 1 (28-ounce) can diced tomatoes
  • salt and black pepper to taste

In a large pot, bring water and chicken broth to a rolling boil. Add turkey necks, reduce heat to medium and cover. Cook 2 hours or until meat comes off bone. Remove and discard bones. Save 1½ quarts cooking liquid. Add meat, cooking liquid, okra and tomatoes to pot. Bring to a boil, lower heat and cook 30 minutes. Add shrimp and cook an additional 15 minutes, stirring as needed. Season with salt and pepper.

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