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Cabbage And Ham Hock Gumbo

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Dutch Emlive01 4 servings

INGREDIENTS

1 c Vegetable oil
1 c Flour
1 1/2 c Chopped onions
1 c Chopped celery
1 c Chopped bell peppers
4 c Julienned savoy cabbage
2 lb Smoked ham hocks
1 1/2 ts Salt
1/4 ts Cayenne pepper
3 Bay leaves
7 c Chicken stock
1 tb Emeril's Essence; see * Note
2 tb Chopped parsley
1/2 c Chopped green onions
1 tb File powder
2 c Cooked white rice

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
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 Emeril's Essence. Stir
until the roux mixture and stock are well combined. Bring to a boil,
then reduce heat to medium-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. This
recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A83 broadcast 12-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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