Gumbo Z'Herbes II

Recipe Ingredients

3 tablespoons	45ml	Rendered bacon fat
1		Ham hock - (abt 2 lbs) - with several 1/2"
		Slits cut into it
2 cups	125g / 4.4oz	Chopped onions
2 tablespoons	30ml	Minced garlic
2		Bay leaves
4 sections		Fresh thyme
1/2 teaspoon	2.5ml	Cayenne pepper
5		Assorted bunches of greens
		= (such as spinach, collards, mustard
		Greens, turnip greens, watercress,
		Chicory, beet tops, carrot tops, or
		Radish tops, washed, rinsed and chopped)
1		Parsley - chopped
1		Green onions - chopped
1/2		Green cabbage - chopped (small)
2		Chicken broth
		= (or 2 quarts water)
		Salt - to taste
		Freshly-ground black pepper - to taste
		File powder - to taste
		Cooked white rice - for serving

Recipe Instructions

In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted.

Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B09) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.