Cullen's Ham Green Gumbo
4 x Ham hocks (abt 2 lbs total)
1 pch Cayenne pepper
5 x Bay leaves
8 1/2 cup Water
4 lb Assorted greens wash, stem, trim
(such as collard, mustard, turnips, frisee, arugula, and
spinach)
2 tbl Vegetable oil
2 cup Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
1/2 tsp Dried thyme leaf
1/2 tsp Dried oregano leaf
1/2 tsp Dried basil leaf
1/2 cup Finely-chopped parsley
File powder
Salt to taste
Freshly-ground black pepper to taste
3 cup Cooked white rice warm
1 tbl Chopped green onions see * Note
Method :
In a large pot, combine the ham hocks, bay leaf, and water together. Seaso 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.