 | | Directions |
- Combine the oil and flour in an enameled dutch oven over medium heat.
- Stirring continuously for 20-25 minutes or until it turns to a dark brown roux color.
- Add the onions, celery and green pepper.
- Continue to stir for 5 minutes.
- Add the cabbage and sauté and stir for another 5 minutes.
- Add the hamhocks, cayenne and bay leaves.
- Stir to combine.
- Add the stock, beer, Old Bay Seasoning and garlic powder.
- Stir until well combined and bring to a boil. Then reduce heat to a simmer.
- Cook uncovered for 2 1/2-3 hours, stirring occasionally.
- Skim any fat that rises to the surface.
- Remove the bay leaves and the ham hocks.
- Set aside the ham hocks and when cool enough to handle, cut off any meat to add back into the stew.
- Discard the bones and skins.
- Remove gumbo from the heat.
- Stir in parsley and green onions.
- Add filé powder if desired.
- Serve in deep bowls over cooked rice.
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Prep Time: 45 minutes
Cook Time: 3 hours
Container: Large dutch oven
Servings: 12
|  | | Ingredients | | - | | 1 cup vegetable oil |
| - | | 1 cup flour |
| - | | 1 1/2 cups onion - chopped |
| - | | 1 cup celery - chopped |
| - | | 1 green bell pepper - seeded and chopped |
| - | | 1/2 cabbage - julienned |
| - | | 2 pounds smoked ham hocks |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 3 bay leaves |
| - | | 7 cups chicken stock or broth |
| - | | 12 ounces beer - any variety |
| - | | 1 tablespoon Old Bay seasoning |
| - | | 1 tablespoon garlic powder |
| - | | 2 tablespoons parsley - fresh and chopped |
| - | | 1/2 cup green onions - chopped |
| - | | 1 tablespoon filé powder - optional |
| - | | 4 cups white rice - cooked |
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