ham hock gumbo

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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 rice

Recipe

• 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.