Cabbage And Ham Hock Gumbo Recipe

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Servings: 4

Ingredients

Cost per serving $5.61 view details

Directions

  1. Combine the oil and flour in a large cast-iron or possibly enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 min, make a dark brown roux, the color of chocolate. Add in the onions, celery, and bell peppers and continue to stir for 4 to 5 min, or possibly till wilted. Add in the cabbage and continue to saute/fry for 2 min. Add in the ham hocks, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 min. Add in the stock and Emeril's Essence. Stir till the roux mix and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 2 1/2 hrs. Skim off any fat which rises to the surface. Continue to simmer for 30 min. Remove from the heat. Stir in the parsley, green onions, and file pwdr. 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.
  2. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 984g
Recipe makes 4 servings
Calories 1080  
Calories from Fat 618 57%
Total Fat 69.67g 87%
Saturated Fat 8.14g 33%
Trans Fat 1.41g  
Cholesterol 161mg 54%
Sodium 4312mg 180%
Potassium 1374mg 39%
Total Carbs 60.93g 16%
Dietary Fiber 6.8g 23%
Sugars 5.14g 3%
Protein 51.47g 82%
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