In a large pot, combine the ham hocks, bay leaf, and water together. Season 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, saut_ 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 1 1/2 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 Essence. Yield: 8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (3522g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 187 (38%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 271.1mg||9 %|
|Potassium 1365.4mg||36 %|
|Total Carbohydrate 77.6g||23 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 59.6g|
|Protein 9.8g||14 %|
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Calories per serving: 496
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