Ingredients
- 1 cup vegetable oil
- 1 cup flour
- 1 1/2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 4 cups Savoy cabbage, julienned
- 2 pounds smoked ham hocks
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3 bay leaves
- 7 cups chicken stock
- 1 tablespoon Essence, recipe follows
- 2 tablespoons chopped parsley
- 1/2 cup chopped green onions
- 1 tablespoon file powder
- 2 cups cooked white rice
Directions
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 Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium to 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
