Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 3/4 cup vegetable oil

  3. 1 1/2 cups small diced onions

  4. 3/4 cup small diced celery

  5. 3/4 cup small diced green, red, and/or yellow bell pepper

  6. 2 tablespoons minced garlic

  7. 1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)

  8. 8 cups dark chicken stock, chicken stock , or water

  9. 1 teaspoon dried thyme leaves

  10. 2 bay leaves

  11. 4 teaspoons Essence, recipe follows

  12. 1 teaspoon salt

  13. 1/4 teaspoon cayenne pepper

  14. 4 pounds smoked turkey legs

  15. 1 pound collard greens, stemmed and roughly chopped

  16. 1/2 cup chopped green onions

  17. 1/4 cup chopped fresh parsley leaves Steamed white rice, for serving

  18. 2 1/2 tablespoons paprika

  19. 2 tablespoons salt

  20. 2 tablespoons garlic powder

  21. 1 tablespoon black pepper

  22. 1 tablespoon onion powder

  23. 1 tablespoon cayenne pepper

  24. 1 tablespoon dried oregano

  25. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  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. 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 . 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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