Green Gumbo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make a roux with the fat and flour, cook over M-H until dark brown.

Step 2

2. Heat the water to a simmer.

Step 3

3. Once roux is dark enough, add in onions, celery, and bell pepper (trinity), once vegetables have softened, add in garlic, cook until fragrant

Step 4

4. Add bay leaf, cajun spices, and water. Roux may seize at first, but continue stirring until silky.

Step 5

5. Add ham hocks and greens. (At this point check for seasoning but remember the ham hock will release salt) Cover and cook around 75m or until ham hock is falling off bone.

Step 6

6. Remove hock from ban and chop up, discarding bone. Return to put with sliced andouille sausage, cook additional 15m.