Split Pea and Ham Soup

This is what we did with our leftover Thanksgiving ham bone.

This recipe requires a large crock pot approximately 6 quart size.

Remove as much fat from bone as possible. Place bone and any extra diced ham as desired in crock pot.
Add 3 carrots diced.
Add 3 stalks celery diced.
Add 2 medium onions diced.
Add 2 pounds dried split peas - first rinse and inspect for stones.
Add 1 or 2 bay leaves
Add 1/4 teaspoon dried thyme
Fill to cover bone with about 2-3 quarts water or broth. (I used water since there was a lot of meat on the bone).
Cover and cook for 8-10 hours on low.
Remove ham bone, cartilage and skim off fat.
Add salt and pepper to taste.
This will make a good 8 servings.

Turkey Jook or Congee (Chinese)

I have had this Chinese comfort food, a thick porridge-like soup for 30 years or more. It has become a traditional way to use the turkey carcass after Thanksgiving.
My wife has this one in her head but helped me with the recipe details.

You may need to break up the carcass to fit your large soup pot.
Add 2 cups long grain rice (rinse to clean)
19 cups water
1 medium yellow onion (chopped)
1/2 TBSPN ginger root (skinned and minced)
2 cloves garlic (minced or pressed)
2 TBSPN pale dry sherry or rice wine
10 dried black mushrooms soaked in warm water until soft enough to cut into strips. Discard stems, add the water from the soaking mushrooms.
1 TBSPN salt

Bring to boil (covered) then simmer above ingredients for 2 hours, stirring occasionally.

Remove the bones, skin and cartilage scraping meat from bones and back into pot.

Beat 3 eggs and pour in a stream around the surface.
Add a tablespoon of sesame seed oil.

Re-cover and simmer for an additional 1/2 to one hour until egg has set.
Stir again and serve in bowls with chopped scallions and soy sauce to taste.

Chicken & Shrimp Gumbo with Andouille Sausage

Slice or chop 6 boneless/skinless chicken thighs or breasts (whater you have or like) and 4 sliced Andouille sausages and brown (medium high heat) in a little oil in a stainless steel soup pot or an enameled cast iron pot. (I used Trader Joes Chicken Andouille sausage).

Then add to the meat :
About 6 cups chopped/diced celery stalks
1 yellow or white onion chopped
1 green bell pepper diced
1 Tablespoon garlic minced
Continue cooking and stirring occasionally on medium-high heat.

Meanwhile in a small cast iron or stainless pot make a roux:
Heat about one half cup oil or shortening then add one half cup of flour. Cook over medium heat until medium brown. Stir frequently, do not burn.

Pour roux into vegetable and meat pot and add 5 cups chicken broth (or water & chicken base mixture, I use Chef's Review Roasted Chicken Base from Smart & Final).

Slowly stir and heat until thickened.

Season with 1 Tablespoon Worcestershire sauce (optional), 2 Tablespoons dried parsley, 1 teaspoon dried thyme and 1/2 teaspoon cayenne pepper (optional) or more to taste.


Add 1 lb cleaned shrimp (your choice, small bay cooked or larger raw).
When shrimp are cooked through turn off heat.
Add about 1 Tablespoon gumbo file (optional).

Ladle into bowls and drop a scoop of white rice in center.

This will make a at least 6 servings.

"Laissez les bon temps rouler" ("Let the good times roll!")