Ingredients Jump to Instructions ↓

  1. 4 Ham hocks - (abt 2 lbs)

  2. 1 Cayenne pepper

  3. 5 Bay leaves

  4. 8 1/2 cups 2014ml Water

  5. 4 lbs 1816g / 64oz Assorted greens - wash, stem, trim (such as collard, mustard, turnips, Frisee, arugula, and spinach)

  6. 2 tablespoons 30ml Vegetable oil

  7. 2 cups 125g / 4.4oz Chopped onions

  8. 1 cup 146g / 5.1oz Chopped bell peppers

  9. 1 cup 110g / 3.9oz Chopped celery

  10. 1/2 teaspoon 2 1/2ml Dried leaf thyme

  11. 1/2 teaspoon 2 1/2ml Dried leaf oregano

  12. 1/2 teaspoon 2 1/2ml Dried leaf basil

  13. 1/2 cup 73g / 2.6oz Finely-chopped parsley File powder Salt - to taste Freshly-ground black pepper - to taste

  14. 3 cups 480g / 16oz Cooked white rice - warm

  15. 1 tablespoon 15ml Chopped green onions Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. 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 Emeril's Essence. This recipe yields 8 servings.


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