LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO
Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.
Provided by limeshmd
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h55m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 18.4 g, Cholesterol 80.7 mg, Fat 9.8 g, Fiber 5.9 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 869.2 mg, Sugar 4.6 g
HAM HOCK GUMBO
Make and share this ham hock gumbo recipe from Food.com.
Provided by crazymom
Categories Gumbo
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
HAM HOCK AND WILD GREEN GUMBO
Provided by Emeril Lagasse
Categories side-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 26
Steps:
- 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.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO
The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.
Provided by Julie in TX
Categories Gumbo
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
- If you get black specks in your roux it is burned and you will have to start over.
- Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- The mixture will be pasty and fairly dry.
- Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
- Cook, stirring, for 3 to 4 minutes.
- Add the stock or broth and stir well to combine with the roux mixture.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Add the chicken and cook just until the chicken is heated through, about 5 minutes.
- Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
- Ladle into deep soup bowls over rice.
- Serve with hot sauce, if desired.
HAM AND CHICKEN GUMBO
I've always enjoyed spending time in the kitchen and worked as a home economist for a utility company in the 1940's. With two kinds of meat, this gumbo makes a hearty supper.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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