Ham Hock Gumbo Recipes

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LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO

Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.

Provided by limeshmd

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h55m

Yield 12

Number Of Ingredients 13



Leftover Ham and Shrimp Slow Cooker Gumbo image

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 18.4 g, Cholesterol 80.7 mg, Fat 9.8 g, Fiber 5.9 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 869.2 mg, Sugar 4.6 g

1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon dried basil
½ teaspoon cayenne pepper
¼ cup butter
1 onion, minced
2 cups frozen cooked peeled and deveined jumbo shrimp
3 cups chopped leftover honey-baked, spiral-cut ham
1 ham bone
2 (15 ounce) cans black beans
1 (14.5 ounce) can diced tomatoes
1 cup coconut milk

HAM HOCK GUMBO

Make and share this ham hock gumbo recipe from Food.com.

Provided by crazymom

Categories     Gumbo

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16



ham hock gumbo image

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.

1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
4 cups savoy cabbage, julienned
2 lbs smoked ham hocks
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
7 cups chicken stock
1 tablespoon spice essence
2 tablespoons chopped parsley
1/2 cup chopped green onion
1 tablespoon file powder
2 cups cooked white rice

GUMBO Z'HERBES

Provided by Emeril Lagasse

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 15



Gumbo Z'herbes image

Steps:

  • In a stockpot or large saucepan, heat the bacon fat. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme, and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file, to taste, just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.)

3 tablespoons rendered bacon fat
1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it
2 cups chopped onions
2 tablespoons minced garlic
2 bay leaves
4 sprigs fresh thyme
1/2 teaspoon cayenne pepper
5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1/2 small green cabbage, chopped
2 quarts chicken broth or 2 quarts water
Salt and pepper
File powder
Cooked white rice for serving with gumbo

HAM AND CHICKEN GUMBO

I've always enjoyed spending time in the kitchen and worked as a home economist for a utility company in the 1940's. With two kinds of meat, this gumbo makes a hearty supper.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 12



Ham and Chicken Gumbo image

Steps:

  • In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.

Nutrition Facts :

6 bacon strips, cut into 1/2-inch pieces
3/4 cup chopped onion
2 garlic cloves, minced
1 cup cubed fully cooked ham
1/2 cup cubed cooked chicken
2 cups frozen sliced okra
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 drops hot pepper sauce
Hot cooked rice

CHEF JOHN'S DUCK, SAUSAGE, AND SHRIMP GUMBO

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h25m

Yield 8

Number Of Ingredients 21



Chef John's Duck, Sausage, and Shrimp Gumbo image

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.

Nutrition Facts : Calories 485 calories, Carbohydrate 21.6 g, Cholesterol 221.2 mg, Fat 27.1 g, Fiber 2.7 g, Protein 37 g, SaturatedFat 8.6 g, Sodium 716.7 mg, Sugar 2.3 g

1 tablespoon vegetable oil, or more as needed
2 duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced peppers
1 cup chopped celery
4 green onions, chopped
½ teaspoon dried thyme
1 bay leaf
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 cup diced fresh tomatoes
1 smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon chopped green onion

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