Farm to Fork by Emeril Lagasse

Gumbo with Smoked Turkey & Wild Rice

Adapted from Farm to Fork by Emeril Lagasse Makes 6 servings

INGREDIENTS: 2 tablespoons olive oil 1 small onion, chopped 3 tablespoons chopped scallions, white and light green parts, plus more for garnish ½ tablespoon chopped garlic ½ pound smoked turkey thigh or smoked turkey sausage, diced 1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped ½ pound green cabbage, cored and coarsely chopped 3 quarts chicken stock or canned low-sodium chicken broth 2 cups wild rice 2 or 3 small bay leaves ¼ teaspoon cayenne pepper, more to taste Pinch of ground thyme ¼ teaspoon kosher salt 1 tablespoon filé powder,* or more to thicken (optional) Chopped fresh parsley leaves, for garnish

DIRECTIONS

1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender, about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
2. Taste and add up to ¼ teaspoon salt—the greens should be tender and slightly spicy. The wild rice should be tender and puffed.
3. If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add more filé, a little at a time, until thickened. Simmer for 3 minutes more. (Do not allow the gumbo to boil once you have added the filé.)
4. Serve garnished with chopped parsley and scallions.