Ham Hock And Wild Green Gumbo Food

HAM HOCK AND WILD GREEN GUMBO

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.

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.

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO

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.

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet.
• Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes.
• Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat.
• Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine.
• Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers.
• Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes.
• Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.