Ham hock & wild greens gumbo
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | ham hocks; (abt 2 lbs total) | |
| 1.00 | pinch | cayenne pepper |
| 5.00 | bay leaves | |
| 8½ | cup | water |
| 4.00 | pounds | assorted greens; wash, stem, trim |
| 1 | (such as collard; mustard, turnips, | |
| 1 | frisee; arugula, and spinach) | |
| 2.00 | tablespoon | vegetable oil |
| 2.00 | cup | chopped onions |
| 1.00 | cup | chopped bell peppers |
| 1.00 | cup | chopped celery |
| ½ | teaspoon | dried thyme leaf |
| ½ | teaspoon | dried oregano leaf |
| ½ | teaspoon | dried basil leaf |
| ½ | cup | finely-chopped parsley |
| 1 | file powder | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 3.00 | cup | cooked white rice; warm |
| 1.00 | tablespoon | chopped green onions |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a large pot, combine the ham hocks, bay leaf, and water together.
Seaso with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer.
Cook for 1½ hours. Add the file powder right before serving.
Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Emeril's Essence. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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