| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Ham hocks; (about 2 pounds, total) |
|
|
Pinch of cayenne |
| 5 |
|
Bay leaves |
| 8 1/2 |
c |
Water |
| 4 |
lb |
Assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trim |
| 2 |
tb |
Vegetable oil |
| 2 |
c |
Chopped onions |
| 1 |
c |
Chopped bell peppers |
| 1 |
c |
Chopped celery |
| 1/2 |
ts |
Dried leaf thyme |
| 1/2 |
ts |
Dried leaf oregano |
| 1/2 |
ts |
Dried leaf basil |
| 1/2 |
c |
Finely chopped parsley |
|
|
File powder |
|
|
Salt and pepper |
| 3 |
c |
Cooked white rice,; warm |
| 1 |
tb |
Chopped green onions |
|
|
Essence |
INSTRUCTIONS
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, saut_ 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.
Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2398
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
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