Smoked Turkey and Collard Green Gumbo

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I have made this gumbo 4 times and I am making it again tomorrow for a gumbo night party. It is a wonderful dish that is an immediate hit. The time it takes to make this dish is worth every amazing bite.

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This was just bad. I stirred the roux exactly how the recipe told me too and it still came out so thick that I had to add several more cups of water to it. I dont know, maybe it was just me but those foods just didnt go well together at all. Hopefully the next gumbo recipe that I try will be better than this

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I have never made gumbo before but I knew the correct roux was the key. I spent the time stirring it. I smoked my own turkey legs in my Little Chief Smoker a few days before, froze them, then thawed them the day before cooking. I simmered them with skin on and meat split a little, then removed the skin and bones before putting in the gumbo. I followed the recipe exactly, except I probably used more greens (probably a pound after stemming them then called for but we like them. I used 4 turkey legs, which may have been a little extra turkey. We like spicy, but, for those light weights, I would suggest either holding off on the cayenne or cut the Essence and cayenne in 1/2. This recipe filled my oval enameled cast iron roaster pan. I made this the day before we started eating on it. All recommendations say it is better the 2nd day and it was. Now that I have the roux down, i am on to other gumbos!

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I left out the beer, but this was the absolute best gumbo I have ever eaten. I am not a fan of collard greens, but they work beautifully with this smoky hearty dish.

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This was my first time making gumbo but not my first time eating gumbo. I must say this was the best gumbo I ever had. I hate okra and not a fan of collard greens. However, the collards greens gave it a wonderful touch. I will never make gumbo without collard greens again. I did not use the beer because I forgot but it still was great. I did add chicken only because I had some on hand. I will make this again real soon with the beer.

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The most time consuming part of the preparation was making the roux. I also boiled the turkey legs for 3 hours the night before and took all the meat off so it was ready to put in the gumbo. That saved about 2 hours of cook time, I used the broth from boiling the smoked legs and added chicken broth for the rest. The smoked turkeyreally gives it a incredable flavor Definatly a make again.

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This is an easy recipe with fantastic flavor! This is the first time that I made gumbo and actually the first time trying turkey gumbo and just couldn't get enough.
I eliminated the beer, added a can of stewed tomatoes and bag of okra. The family can't wait for me to make the dish again using leftover Thanksgiving turkey. Thanx Emeril!

Frank Turner III
Marina Del Rey, CA