Smoked Turkey, Collard Green and Shrimp Gumbo (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 270 Minutes |
Ready In: 300 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 rough chopped |
1 pound medium shrimp, peeled and deveined |
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 large, 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 the garlic 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, for 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. Season the shrimp with the remaining 2 teaspoons of Essence and add them to the gumbo during the last 10 minutes of cooking.
3. Taste the gumbo, re-season if necessary, and add the green onions and parsley to the pot. Serve with steamed white rice.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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