ham hock gumbo

READY IN: 3hrs 30mins
Recipe by crazymom

a good stick to your ribs meal

Top Review by Culinary Mischief

Really great recipe. I cooked the roux a bit longer though (more like 30 minutes) and it kept the gumbo from being *gloopy*. But it tastes like the legitimate gumbo you would get in Louisiana. Oh, and also, I didn't have a lot of the ingredients so I just improvised, or left them out. Like, I didn't use file powder, nor parsley things like that didn't make or break the recipe.

Ingredients Nutrition


  1. Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
  2. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
  3. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  4. Add the cabbage and continue to saute for 2 minutes.
  5. Add the ham hocks, salt, cayenne, and bay leaves.
  6. Continue to stir for 3 to 4 minutes.
  7. Add the stock and Essence.
  8. Stir until the roux mixture and stock are well combined.
  9. Bring to a boil, then reduce heat to medium to low.
  10. Cook, uncovered, stirring occasionally, for 2 1/2 hours.
  11. Skim off any fat that rises to the surface.
  12. Continue to simmer for 30 minutes.
  13. Remove from the heat.
  14. Stir in the parsley, green onions, and file powder.
  15. Remove the bay leaves and ham hocks.
  16. Shred the meat from the hocks and place the meat back into the gumbo.
  17. Serve in deep bowls with the rice.

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