Ham hock & wild greens gumbo

8 servings

Ingredients

Quantity Ingredient
4.00 ham hocks; (abt 2 lbs total)
1.00 pinch cayenne pepper
5.00 bay leaves
8½ cup water
4.00 pounds assorted greens; wash, stem, trim
1 (such as collard; mustard, turnips,
1 frisee; arugula, and spinach)
2.00 tablespoon vegetable oil
2.00 cup chopped onions
1.00 cup chopped bell peppers
1.00 cup chopped celery
½ teaspoon dried thyme leaf
½ teaspoon dried oregano leaf
½ teaspoon dried basil leaf
½ cup finely-chopped parsley
1 file powder
1 salt; to taste
1 freshly-ground black pepper; to taste
3.00 cup cooked white rice; warm
1.00 tablespoon chopped green onions
1 emeril's essence; see * note

Directions

* 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.

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 1½ 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-16-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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