Photo: Smoked Turkey and Collard Green Gumbo Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup vegetable oil
- 1 1/2 cups small diced onions
- 3/4 cup small diced celery
- 3/4 cup small diced green, red, and/or yellow bell pepper
- 2 tablespoons minced garlic
- 1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
- 8 cups dark chicken stock, chicken stock, or water
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- 4 teaspoons Essence, recipe follows
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 pounds smoked turkey legs
- 1 pound collard greens, stemmed and roughly chopped
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley leaves
- Steamed white rice, for serving
Directions
Heat a 6-quart wide-mouthed Dutch oven over medium heat. Add the flour and oil to the pan and stir to combine. Cook, stirring constantly, until the flour mixture is a deep chocolate brown color, about 20 minutes. Add the onions, celery and peppers to the roux and cook for 3 to 4 minutes. Add the garlic, stir, and cook for 1 minute. Add the beer to the roux, stir, and cook for 2 minutes. Add the stock, thyme, bay leaves, 2 teaspoons of Essence, salt, and cayenne to the pan. Stir to combine and bring to a boil. Reduce the heat to a simmer and add the turkey legs to the pan. Cook until the turkey legs are falling-from-the-bone-tender, about 3 hours.
Remove the turkey from the pot and transfer to a plate to cool. Add the collard greens to the pot and cook, stirring occasionally, until tender, about 1 hour. When the turkey is cool enough to handle, remove the meat from the bones and tear into bite-size pieces. Discard the skin and bones. Return the turkey meat to the gumbo. Taste the gumbo, reseason if necessary, and add the green onions and parsley to the pot. Serve with steamed white rice.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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By SueRachel
Washington, DC
on November 18, 2011
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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.
By mzlongleggz
toledo
on September 25, 2010
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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
By donmogey
Springfield, OR
on January 08, 2010
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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!
Read all 7 reviews