ham hock gumbo

a good stick to your ribs meal

• Ready In: 3 hrs 30 mins
• Serves: 6

Ingredients

• 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

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.