Soulful Creole Comfort: Smoky Ham Hock Gumbo

Ham Hock Gumbo Recipe

Description: Dive into the heartiness of this savory Ham Hock Gumbo, a recipe crafted to warm the soul and tantalize taste buds, courtesy of lovewithrecipes.com. With a rich blend of flavors and textures, this Creole-inspired dish is perfect for cozy gatherings or weeknight indulgence.

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• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Servings: 6
• Cuisine: Creole
• Keywords: Stew, Lunch/Snacks, Ham, White Rice, Pork, Rice, Meat, Creole, Weeknight, Stove Top, < 4 Hours

Nutritional Information (per serving):

• Calories: 943
• Fat Content: 56.1g
• Saturated Fat Content: 11.2g
• Cholesterol Content: 147.4mg
• Sodium Content: 1109.8mg
• Carbohydrate Content: 52.5g
• Fiber Content: 3.9g
• Sugar Content: 8.3g
• Protein Content: 55.2g

Ingredients:

• 1 cup flour
• 1 onion, diced
• 1 celery stalk, chopped
• 1 bell pepper, diced
• 1 savoy cabbage, shredded
• 4 smoked ham hocks
• 2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 2 bay leaves
• 1/4 cup parsley, chopped
• 3 green onions, chopped
• 7 cups chicken or vegetable stock
• 1 tablespoon file powder
• 2 cups cooked white rice

Instructions:

1. Prepare the Roux: In a large cast-iron or enameled cast-iron Dutch oven, heat oil over medium heat. Combine oil and flour, stirring slowly and constantly for 20 to 25 minutes until a dark brown roux forms, resembling the color of chocolate.

2. Add Aromatics: Incorporate diced onions, chopped celery, and diced bell peppers into the roux. Continue to stir for 4 to 5 minutes until the vegetables are wilted and fragrant.

3. Incorporate Cabbage: Add shredded savoy cabbage to the pot and sauté for an additional 2 minutes, allowing the flavors to meld together.

4. Introduce Ham Hocks: Stir in smoked ham hocks, salt, cayenne pepper, and bay leaves, ensuring even distribution of spices.

5. Combine Stock: Pour in chicken or vegetable stock and sprinkle in Essence seasoning. Stir well to amalgamate the roux mixture and stock thoroughly.

6. Simmer Gently: Bring the gumbo to a gentle boil, then reduce the heat to medium-low. Allow the mixture to simmer, uncovered, stirring occasionally, for 2 1/2 hours, allowing the flavors to develop and intensify.

7. Skim Fat: Periodically skim off any fat that rises to the surface of the gumbo during the cooking process, maintaining a clean and flavorful broth.

8. Final Touches: After 2 1/2 hours, add the file powder, parsley, and green onions to the gumbo, infusing it with freshness and depth of flavor.

9. Prepare Meat: Remove the bay leaves and ham hocks from the gumbo. Shred the tender meat from the ham hocks, discarding any bones or excess fat, and return the succulent meat to the pot, enhancing the gumbo’s texture and richness.

10. Serve and Enjoy: Ladle the steaming hot gumbo into deep bowls, accompanied by a generous portion of cooked white rice. Revel in the comforting aroma and robust flavors as you savor each spoonful of this delectable Ham Hock Gumbo.

This Ham Hock Gumbo recipe is a testament to the soulful essence of Creole cuisine, combining traditional techniques with bold flavors to create a truly memorable dining experience. Share the love and warmth of this dish with family and friends, and relish in the joy of good food and great company.