ham hock gumbo

Recipe by crazymom
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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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