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Oil ya Pot!! Begin by browning you andouille & Tasso in your pot.
In a separate skillet add in your flour and oil on a low heat start making your roux consistently stirring until you get a nice chocolate colored roux.
Once Tasso& andouille is browned remove and put to the side.
Next add your rabbit and get it cooked just enough not to be raw.
Drop in your trinity next onion,bell pepper, & celery once they cook down and get tender throw in your garlic and cook till garlic is fragrant.
Next up drop in your chicken stock, Cajun seasoning, and water bring back up to a boil.
Once boiling add in your turkey necks.
Your roux should be ready by this point, so slowly add in your roux to the pot.
Once roux is all in the pot then cut the fire back to a simmer. Cook the necks for 1 hour.
After that hour is done then add rabbit, tasso, and andouille back in to the pot.
Simmer for an hour or two then taste to see where ya seasoning is at add salt and seasoning as needed.
The last 30 mins add in your green onions and file.
Lastly cook some rice in a bowl serve it up hot and Baw Dat Good Yah!!