Ham Gumbo — Slow Cooker Style

Why ham gumbo and not something more traditional? I am currently reading How America Eats, A Social History of U.S. Food and Culture by Jennifer Jensen Wallach (Rowman and Littlefield Publ., Inc., 2013). It’s a fascinating book that explores the culinary history of America, from Native Indians to present day.  During an exploration of Louisiana cuisine in Chapter 3, “Foodways in an Era of Expansion and Immigration,” Wallach brings up the subject of gumbo, saying, “The dish is inherently adaptable and reflects the varying availability of ingredients . . ." Well, I had some leftover ham in the fridge as well as the trinity of veggies (onions, peppers, celery) plus last fall’s okra in the freezer . . . and her prose had my mouth watering for gumbo. She goes on to say, “Regardless of the specific combinations of ingredients in the stew, is it always served over rice.”  

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
   
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
   
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
   
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
   
6. Serve over cooked rice.

Recipe without photos . . .

Ham Gumbo — Slow Cooker Style       6-8 servings

2 to 3 tablespoons canola oil 

About 3 cups diced ham

1 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/3 cup all-purpose flour  

1/3 cup canola oil 

3 cups chicken broth

1 1/2 cups sliced okra (fresh or frozen)

Dash of salt, to taste

1/2 teaspoon pepper

1/4 teaspoon ground red pepper (cayenne)

Cooked rice

1. Heat 2-3 tablespoons olive oil, add ham and allow to brown slightly. Then add the trinity of vegetables + garlic and sauté. Remove from pot. 
2. For the Roux—In the same saucepan stir together flour and 1/3/ cup oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium.
3. Continue to cook, stirring constantly, for about 10 to 15 minutes more or until roux is dark reddish brown. Let roux cool.
4. For the Gumbo—Add chicken broth to the roux, ham and sautéd veggies, okra and seasonings. Add to slow cooker. 
5. Cover and cook on LOW for 7 to 9 hours, or HIGH for 4 to 5 hours.
6. Serve over cooked rice.