Smoked Turkey, Collard Green and Shrimp Gumbo
- 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
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
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.
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.
Taste the gumbo, re-season if necessary, and add the green onions and parsley to the pot. Serve with steamed white rice.
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.