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Smoked Turkey, Collard Green and Shrimp Gumbo Recipe

Smoked Turkey, Collard Green and Shrimp Gumbo

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Turkey Anytime

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on February 28, 2012

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    I came upon this recipe while looking for a way to make use of my collard greens. The roux does take some time, but it was worth it. My husband and I both loved it!

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  • on October 30, 2011

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    This is an outstanding recipe. I've been making it for years, with and without the shrimp, since I first saw Emeril do it one of his shows. This is the recipe that turned me on to smoked turkey, what a flavor boost, so much better than pork in my opinion.

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  • on October 08, 2011

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    this was great!! I did not have chicken on hand so used smoked turkey sausage instead it worked great. oved it.

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  • on April 29, 2011

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    This is dish is fantastic. Making the roux is a bit of a pain - plan on standing at the stove without interruption for 30 minutes plus - but once you get past that it is really a pretty easy dish to make. Hugely flavorful and very hearty. This recipe is a real "winner" and something I will certainly make again.

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  • on January 01, 2010

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    I served this last night for a new year's eve get together of bible study folk. the guests cleaned the shrimp and helped finish the cooking. everybody liked the layers of flavor.

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  • on October 08, 2009

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    I'm not a gumbo fan but this was good. Next time I will add more cayene as it didn't have enought bite; used 3 chicken bouillion cubes (no broth on hand with the water, plain beer (I don't drink. With the exception of the roux, this is how I cook my collard greens.

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  • on February 21, 2009

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    I've made this several times now, and it is excellent. The smoked turkey legs give it a great flavor, and the collard greens are a new twist and make it a bit more healthy. I use the roux from a jar to save time, and it comes out perfect.

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  • on October 16, 2008

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    File powder is made of ground sassafras leaves, native to the southern U.S. File was introduced to Cajun settlers by the Choctaw Indians who helped the settlers survive in the wilderness. And the Choctaw word for sassafras? Kombo.
    For a gumbo to be considered a gumbo all it needs is a little okra or a little file powder. All you have to do with this recipe is add just a touch of file at the end and to those who said it's not gumbo, there it is.

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  • on November 27, 2007

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    Though extremely flavorful dish is wonderful exactly how it is, to cut down on the cook time, I recommend using canned collards (like Glory seansoned greens and pre-cooked shrimp. This took about an hour and half off of the cook time.

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  • on November 19, 2007

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    I thoroughly enjoyed this recipe. I went fishing the day before and wanted some way to feed many mouths with few fish; and then I remembered this episode. I am under 21 and live alone so I didn't add the beer. So along with the substitutions of fish instead of turkey, and no beer, 20 minutes before plating I put in some cut up frozen spicy sausage. Everything turned out amazing but I was glad I was watching it because the fish cooked almost instantly. I took out the fish and unboned it before continuing on. The apartment smelled absolutely amazing and it turned out delicious.

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