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["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"
