Smoked Turkey and Collard Green Gumbo (Emeril Lagasse) |
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Prep Time: 60 Minutes Cook Time: 267 Minutes |
Ready In: 327 Minutes Servings: 6 |
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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 |
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 |
Directions:
1. 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.
2. 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.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly.
5. Yield: 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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