Cabbage And Ham Hock Gumbo

Recipe Ingredients

1 cup	237ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped bell peppers
4 cups	948ml	Julienned savoy cabbage
2 lbs	908g / 32oz	Smoked ham hocks
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
3		Bay leaves
7 cups	1659ml	Chicken stock
1 tablespoon	15ml	Emeril's Essence - see * Note
2 tablespoons	30ml	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped green onions
1 tablespoon	15ml	File powder
2 cups	320g / 11oz	Cooked white rice

Recipe Instructions

* 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 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A83 broadcast 12-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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