3 hrs 30 mins
a good stick to your ribs meal
My Private Note
Units: US | Metric
- 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 white rice
- 1Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat.
- 2Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
- 3Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- 4Add the cabbage and continue to saute for 2 minutes.
- 5Add the ham hocks, salt, cayenne, and bay leaves.
- 6Continue to stir for 3 to 4 minutes.
- 7Add the stock and Essence.
- 8Stir until the roux mixture and stock are well combined.
- 9Bring to a boil, then reduce heat to medium to low.
- 10Cook, uncovered, stirring occasionally, for 2 1/2 hours.
- 11Skim off any fat that rises to the surface.
- 12Continue to simmer for 30 minutes.
- 13Remove from the heat.
- 14Stir in the parsley, green onions, and file powder.
- 15Remove the bay leaves and ham hocks.
- 16Shred the meat from the hocks and place the meat back into the gumbo.
- 17Serve in deep bowls with the rice.
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Nutritional Facts for ham hock gumbo
Serving Size: 1 (689 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 943.0
- Calories from Fat 504
- Total Fat 56.0 g
- Saturated Fat 11.2 g
- Cholesterol 147.4 mg
- Sodium 1109.8 mg
- Total Carbohydrate 52.5 g
- Dietary Fiber 3.8 g
- Sugars 8.3 g
- Protein 55.2 g
The following items or measurements are not included: