Ingredients
- 4 ham hocks (about 2 pounds, total)
- Pinch of cayenne
- 5 bay leaves
- 8 1/2 cups water
- 4 pounds of assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trimmed
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped bell peppers
- 1 cup chopped celery
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried leaf basil
- 1/2 cup finely chopped parsley
- File powder
- Salt and pepper
- 3 cups cooked white rice, warm
- 1 tablespoon chopped green onions
- Essence
Directions
In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.
Essence (Emeril's Creole Seasoning):
- 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 leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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