Recipe courtesy of Emeril Lagasse
Total:
3 hr 15 min
Prep:
15 min
Cook:
3 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped bell peppers
  • 4 cups savoy cabbage, julienned
  • 2 pounds smoked ham hocks
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 3 bay leaves
  • 7 cups chicken stock
  • 1 (12-ounce) bottle beer
  • 1 tablespoon Essence, recipe follows
  • 2 tablespoons chopped parsley leaves
  • 1/2 cup chopped green onions
  • 1 tablespoon file powder
  • 2 cups cooked white rice
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

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, beer, and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to a simmer. Cook, uncovered and stirring occasionally, for 2 1/2 to 3 hours, until the ham hocks are very tender, skimming any fat that rises to the surface.

Remove the bay leaves and ham hocks and set aside until the ham hocks are cool enough to handle. When the hocks have cooled enough to handle, shred the meat from the hocks and place the meat back into the gumbo. Discard bones and skin. Remove the gumbo from the heat and stir in the parsley, green onions, and file powder. Serve the gumbo in deep bowls with the rice.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

IDEAS YOU'LL LOVE

Cabbage and Ham Hock Gumbo

Recipe courtesy of Emeril Lagasse

Ham Hock Collards

Ham Hock and Lentil Soup

Recipe courtesy of No Author

Smothered Greens with Ham Hock Gravy

Recipe courtesy of No Author

Split Pea Soup with Ham Hocks

Recipe courtesy of Dave Lieberman

Smoked Ham Hock and Goat Cheese Dumplings

Recipe courtesy of Emeril Lagasse

Ham Hock, Cheese and Egg Pie

Pimento Cheese Toast with Ham Hocks

Fresh Calamari, California Puttanesca and Ham Hock Raviolo

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Tia Mowry at Home

10:30am | 9:30c

Tia Mowry at Home

11:30am | 10:30c

Tia Mowry at Home

12:30pm | 11:30c

Tia Mowry at Home

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c