Ham Hock And Wild Green Gumbo Recipes

HAM HOCK GUMBO

Steps:

• 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.

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO

Steps:

• Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
• Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
• Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
• Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

HAM AND CHICKEN GUMBO

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.