ham hock gumbo

"a good stick to your ribs meal"
photo by a food.com user photo by a food.com user
Ready In:
3hrs 30mins




  • 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.

Questions & Replies

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  1. 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.


I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.
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