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Gumbo Ramen

South meets East in this rich and deeply flavor packed bowl of smoked meat, shrimp, and noodles.
Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine Creole Soul, Japanese
Servings 4 large bowls

Ingredients
  

  • 1 lb. smoked turkey necks
  • 1 lb. smoked pork neck bones
  • 3 bay leaves
  • 2 lbs. shrimp shells removed, deveined
  • 1 tbsp. Zo's Magic Stuff Seasoning Salt
  • 1 tsp Worchestershire sauce
  • 1 tsp Tabasco Sriracha sauce
  • 1 tsp. shrimp powder
  • 1 packet Umami broth powder
  • 1 1/2 tsp chopped garlic
  • 1 cup chicken gizzards boiled for 5 minutes, rinsed, and drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 5 scallions chopped, reserve some for garnish
  • 3 stalks celery chopped
  • 2 lbs. smoked andouille sausage sliced
  • 1 tsp parsley for garnish

Instructions
 

  • Rinse smoked meat. Add to large stock pot. Cover with water, add bay leaves and bring to a boil over medium high heat.
  • Season shrimp with Zo's Magic Stuff, Worchestershire sauce, and Tabasco Sriracha sauce. Mix thoroughly. Refrigerate until ready to use.
  • Add shrimp powder, Umami broth powder, and chopped garlic to soup. Add cooked and rinsed gizzards, if using. Continue to boil until meat is tender about 30 minutes. When tender remove smoked meat and set aside to cool.
  • Add onions, bell pepper, scallions, celery, and smoked sausage to broth. Continue to boil soup for another 15 minutes until vegetables are tender.
  • Add shrimp and turn off pot. Once shrimp turn pink, taste the soup and add additional salt as needed. If additional depth is needed, add more Umami broth powder one teaspoon at a time. Once finished, skim oil from top of soup.
  • Boil ramen according to package instructions. While ramen is cooking, pull smoked meat from bones. Once cooked, drain ramen and add to bowls. Ladle soup on top of noodles. Add smoked meat into each bowl. Garnish with scallions, parsley, and sriracha sauce.

Notes

  • Zo's Magic Stuff seasoning salt is our preferred brand, but feel free to substitute with your favorite brand.
  • Gizzards can be removed when the smoked turkey and neckbones are taken out if you prefer not to serve them.
  • Caution against seasoning the soup too soon as the smoked meat and seasoned shrimp will all add flavor, it is best to wait until the end to add more seasoning.
  • You may need to add more water if too much evaporates. Keep in mind that this will impact seasoning levels and additional adjustments will need to be made.
  • Don't be afraid to make this dish your own. Try it with chicken on the bone or crabs. Also, the more toppings the better. Feel free to add sprouts, carrot sticks, or a green vegetable. The sky is the limit!