After making a good pork roast it’s always great to use the leftovers in a soup. A great way to use the bone from a pork shoulder (or ham hock) is making pea soup. A few years ago I visited New Orleans and I was taken with the flavors they used in their soups and seafood so I decided to try a creole inspired pea soup. I started with a base of onion, garlic, celery, green pepper, and carrots which sauteed in butter until soft. Then I added some creole spices like thyme, sage, oregano, paprika, dried sassafras, and cayenne pepper. The andouille sausage was my favorite twist on the traditional pea soup. The sausage was delicious and had great sweet and spicy flavors.
Creole Split Pea Soup with Andouille Sausage
(Makes 8 servings)
Printable Version
- 2 tablespoons olive oil
- 2 tbsp butter
- 1 pound andouille sausage, cut into small pieces
- 2 onions, diced
- 2 stalks celery, diced
- 3 large carrots, diced
- 2 green peppers, diced
- 4 cloves garlic, chopped
- 8 cups chicken stock
- 16 oz dried green peas
- 1 ham bone
- 3 tsp paprika
- 1 tbsp dried sassafras
- 1 tbsp sage
- 1/2 tsp cayenne
- 1 tbsp oregano
- 2 tsp thyme
- 2 bay leaves
- salt and pepper to taste
Directions:
1. Heat the oil and butter in a large sauce pan over medium heat.
2. Add the sausage and saute until lightly golden brown, about 5-7 minutes. Set aside in a large 10 qt pot.
3. Add the onions, celery and green pepper to the saute pan and cook until tender, about 7-10 minutes.
4. Add the garlic and cook until fragrant, about 1-2 minutes.
5. Combine the stock, split peas, ham hock, paprika, sage, sassafras, cayenne, oregano, thyme, bay leaves, salt and pepper into the sauce pot with the sausage and bring to a boil.
6. Reduce the heat to medium-low and simmer covered until the peas are soft and tender, about 4-5 hours.
7. When ready to serve, remove the ham bone and pull the meat from it.