Ham Hock Gumbo
Dive into the rich, soul-warming flavors of Southern cooking with this Ham Hock Gumbo, a hearty and satisfying dish brimming with authentic Creole charm. Featuring tender, smoky ham hocks, savory andouille sausage, and a medley of fresh vegetables like okra, bell peppers, and celery, this gumbo is simmered to perfection in a deeply flavorful roux-based broth infused with Cajun seasoning and fragrant thyme. The robust flavors are balanced by the addition of diced tomatoes, creating a vibrant, comforting stew served over fluffy white rice. Finished with a sprinkle of fresh parsley and green onions, this one-pot wonder is a celebration of Louisiana cuisine, perfect for cozy family dinners or sharing with friends. Be sure to make extra—this bold and spicy gumbo tastes even better the next day!
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Recipe Information
Ingredients
- 2 pieces smoked ham hocks
- 0.25 cups vegetable oil
- 0.25 cups all-purpose flour
- 1 large, diced onion
- 1 diced green bell pepper
- 2 diced celery stalks
- 4 cloves, minced garlic
- 6 cups chicken broth
- 12 ounces, sliced andouille sausage
- 1 cup, sliced okra
- 1 14.5-ounce can diced tomatoes
- 2 pieces bay leaves
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups cooked white rice
- 0.25 cups, sliced (for garnish) green onions
- 0.25 cups, chopped (for garnish) fresh parsley
Instructions
In a large stockpot or Dutch oven, add the ham hocks and cover with water. Bring to a boil over medium-high heat, then reduce to low and simmer for 45 minutes to an hour, until the meat is tender and starts to pull away from the bone. Remove the ham hocks from the pot, let them cool slightly, then shred the meat. Discard the bones and set the meat aside. Reserve 4 cups of the cooking liquid for later use.
In the same pot, heat the vegetable oil over medium heat. Sprinkle in the flour and whisk constantly to make a roux. Cook for 8-10 minutes, stirring continuously, until the roux is a deep golden brown color.
Add the diced onion, green bell pepper, and celery to the roux. Stir and cook for 5 minutes, allowing the vegetables to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Slowly pour in the reserved ham hock cooking liquid and chicken broth, whisking to combine with the roux. Bring to a simmer over medium heat.
Add the sliced andouille sausage, shredded ham hock meat, okra, diced tomatoes (with their liquid), bay leaves, Cajun seasoning, thyme, salt, and black pepper to the pot. Stir everything together and bring the gumbo to a boil.
Reduce the heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally to prevent sticking and to develop the flavors. If the gumbo becomes too thick, add a bit more chicken broth to reach your desired consistency.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
To serve, ladle the gumbo over cooked white rice in bowls. Garnish with green onions and fresh parsley for extra flavor and a pop of color.
Nutrition Facts
Calories |
3834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 45.0 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 18202 mg | 791% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 42.4 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 905 mg | 70% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 6425 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
