Ham Skillet 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.

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.

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.

BROWN SUGAR HAM AND POTATO SKILLET

Steps:

• Melt butter in a large skillet over medium heat; add ham and brown sugar. Cook and stir ham until browned, about 5 minutes. Remove ham with a slotted spoon to a plate, reserving drippings in the skillet.
• Stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. Place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. Return ham to skillet and continue cooking until ham is hot, about 10 minutes.