Cabbage & ham hock gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | vegetable oil |
| 1.00 | cup | flour |
| 1½ | cup | chopped onions |
| 1.00 | cup | chopped celery |
| 1.00 | cup | chopped bell peppers |
| 4.00 | cup | julienned savoy cabbage |
| 2.00 | pounds | smoked ham hocks |
| 1½ | teaspoon | salt |
| ¼ | teaspoon | cayenne pepper |
| 3.00 | bay leaves | |
| 7.00 | cup | chicken stock |
| 1.00 | tablespoon | emeril's essence; see * note |
| 2.00 | tablespoon | chopped parsley |
| ½ | cup | chopped green onions |
| 1.00 | tablespoon | file powder |
| 2.00 | cup | cooked white rice |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
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 Emeril's Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2½ 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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
01-16-1998
Recipe by: Emeril Lagasse
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