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.
- 1 cup vegetable oil
- 1 cup flour
- 1 1⁄2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell pepper
- 4 cups savoy cabbage, julienned
- 2 lbs smoked ham hocks
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon cayenne
- 3 bay leaves
- 7 cups chicken stock
- 1 tablespoon spice essence
- 2 tablespoons chopped parsley
- 1⁄2 cup chopped green onion
- 1 tablespoon file powder
- 2 cups cooked white rice
Directions See How It's Made
- Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the cabbage and continue to saute for 2 minutes.
- Add the ham hocks, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the stock and Essence.
- Stir until the roux mixture and stock are well combined.
- Bring to a boil, then reduce heat to medium to low.
- Cook, uncovered, stirring occasionally, for 2 1/2 hours.
- Skim off any fat that rises to the surface.
- Continue to simmer for 30 minutes.
- Remove from the heat.
- Stir in the parsley, green onions, and file powder.
- Remove the bay leaves and ham hocks.
- Shred the meat from the hocks and place the meat back into the gumbo.
- Serve in deep bowls with the rice.